It took just over an hour, but Kaminsky’s version of cronuts achieved sell-out status.
Today marked the debut of the sugary doughnut-croissant hybrid, styled after the Dominique Ansel sensation. The downtown bakery is making a batch of 25 KronutZ on Fridays, Saturdays and Sundays, and pastries can’t be reserved: They’re sold on a first-come, first-served basis starting at noon, and customers are restricted to two KronutZ per person.
The last KronutZ crossed the counter at 1:15 p.m., spokesperson Kaili Howard says.
Kaminsky’s KronutZ cost $3.
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.) Continue reading