As described on the Cronut 101, Cronut – literally half-Croissant, half doughnut – started all the way back when Dominique Ansel’s bakery in Manhattan NY first introduced them (for $5 each) on May 2013, and then in less than a month it has become an international phenomenon, making it the most viral item in the pastry world to date. Ever since, copycats are everywhere from Washington DC’s doissant, Canada’s frissant, LA’s crullants, Boston’s cro-nots, Chicago’s crognets, to Philippines & Melbourne cronuts interpretation – everyone is trying to mimic Ansel’s creation. And the sickest part of it, in the US itself blackmarkets are starting to spring up with scalpers selling it for $100/a PIECE. Sick!