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FILE - This June 3, 2013 file photo shows chef Dominique Ansel making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. The popular New York pastry rivals it's Chicago counterpart, the Wonut, a pastry that is part donut and waffle. (AP Photo/Richard Drew, File)

FILE - This June 3, 2013 file photo shows chef Dominique Ansel making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. The popular New York pastry rivals it's Chicago counterpart, the Wonut, a pastry that is part donut and waffle. (AP Photo/Richard Drew, File)

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