Dominique Ansel’s Cronuts Have Left the Building

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The bakery opened at 8 a.m. this morning, and its inaugural batch of cronuts the pastry chef's croissant and doughnut hybrid sold out within 35 minutes, Fork in the Road reports. Someone even made a sort of food-porny, cronut-themed Vine.

Fear not, cronut seekers: Ansel and his staff are working on a new batch right now.

Earlier: Introducing the Cronut, a Doughnut-Croissant Hybrid That May Very Well Change Your Life