Unless you're living under a rock, you know about the "cronut" craze sweeping NYC foodies. I've walked by Dominique Ansel's place a couple times these past weeks and I can report: 9:30am Saturday morning, line around the corner almost to the park entrance; 8:30am Monday morning, line just at the corner; 8:40am Tuesday morning, line ends before the corner; 8:45am Wednesday morning, line half way to the corner. I don't know if that means the lines are getting shorter or the later it is, the shorter the line. I'm not braving any lines any time soon but I did happen to be near Mille Feuille the other morning, where at 9:10am there was no line, and still a handful of Chef Olivier's interpretations of the cronut left. By the time we had it in the late afternoon, it was already less than fresh, but the allure is apparent - fried croissant pastry dough? Yes please.
Mille-feuille Bakery Cafe, 552 Laguardia Place, NY, NY 10012 (btwn 3rd and Bleecker)