Today in Cronut News

Day eight.
Day eight. Photo: Dominique Ansel Bakery

“It’s going big!” —Dominique Ansel on life after cronuts. It’s been a week since we first reported on the insane half-croissant, half-doughnut. The chef is frying 200 cronuts a day, which always sell out within minutes. [Fork in the Road/Village Voice, Earlier, Related]