Dominique Ansel has already moved on to the “magic souffle,” a sturdy, Grand Marnier-filled brioche which sold out within 15 minutes of its debut last Friday, but Charleston’s now catching up with the treat that made the New York City pastry chef a national sensation.
Kaminsky’s Baking Company this week is issuing the city’s first “KronutZ”, a play on the croissant-doughnut cross that briefly sold for upwards of $20 on the NYC black market. To protect his cronut supply, Ansel imposed a two-cronut-a-person limit on rabid fans who started lining up outside his bakery two hours before opening.
Kaminsky’s is borrowing that tactic, meting out its daily supply of 25 KronutZ on a first-come, first-serve basis, limiting customers to a two KronutZ maximum. KronutZ will only be available on Fridays, Saturdays and Sundays, starting at noon (Ansel’s SoHo unleashes its cronuts at 8 a.m., so late-risers should appreciate the schedule.)
According to a release, the KronutZ are “four-inches square, sugar- and cinnamon-coated, creme filled and topped with a vanilla glaze.” They sell for $3 apiece. Photos of the pastry aren’t yet available, but spokesperson Kaili Howard has promised to soon share an image of the creation, a joint project of Kaminsky’s and three Culinary Institute of Charleston pastry chefs.
When the cronut emerged in May, Grub Street described it as tasting “a lot like a classic glazed doughnut, but pretty much more awesome, and its layers peel apart like those in a mille crepe cake.” The story was headlined, “A Hybrid That May Very Well Change Your Life.” That was certainly true for Ansel, whose invention has since made the talk show rounds and inspired imitations nationwide.
In a recent Eater post, though, Robert Sietsema dismissed the fad’s novelty: “Cronut Fever is only the latest food-related example of mass hysteria – a collective condition…in which large groups of people behave irrationally, usually against their own interests and sometimes at the expense of their health,” he writes.