Are Cronuts the new cupcakes?

06/5/2013 | Chicago Sun-Times (free registration)

New Yorkers start lining up at 6 a.m. at the Dominique Ansel Bakery in the city's SoHo neighborhood for a chance to taste the Cronut, an upscale, deep-fried cross between a croissant and a doughnut. Ansel, who has trademarked the name, makes about 250 of the confections daily, selling them for $5 apiece and limiting buyers to two each.

View Full Article in:

Chicago Sun-Times (free registration)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
The French Goat
Lewisburg, WV
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI
Executive Chef / Kitchen Manager
Lake Panorama National Resort & Conference Center
Panora, IA
Sous Chef
Swarthmore College
Swarthmore, PA