Cronut wars heat up fast as global players join the fray

06/18/2013 | Eater

In the weeks since New York City bakery owner Dominique Ansel gained fame and social buzz for his Cronut -- a combination of a croissant and a doughnut that had fans lining up before dawn -- bakers around the globe are launching their own version of the treat. From Vancouver, B.C., to Sydney, Australia, pastry chefs are customizing the goodies with different flavors and toppings, and giving them names including Zonuts, Frissants, Dossants, Cro-Nots, Dough'Ssants.

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