A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from May 12, 2013
Cronut (croissant + doughnut)

The Dominique Ansel Bakery, at 189 Spring Street in Manhattan, developed the “cronut” (croissant + doughnut) in May 2013. The bakery described the new creation:

“Each one consists of a specialty croissant dough that has been proofed, then fried. To flavor, the cronuts are first tossed in sugar, and then filled with Tahitian vanilla ganache, and finally finished with a rose glaze and crystallized rose petals.”

“People are comparing to a cruller, but it’s really, really light and flaky and tastes like a crepe cake,” Dominique Ansel explained.


New York magazine—Grub Street
Introducing the Cronut, a Doughnut-Croissant Hybrid That May Very Well Change Your Life
5/9/13 at 2:10 PM
Starting tomorrow, this round, glazed thing you see before you will be added to the permanent collection at Dominique Ansel Bakery. Because it’s part croissant and part doughtnut, the pastry chef is, appropriately, calling it a cronut. (Go ahead, say cwaahh-nut, you know, French style.) Each one of these puppies is made from pastry dough that’s been sheeted, laminated, proofed, then fried like a doughnut and rolled in flavored sugar. But that’s not all: Cronuts-to-be are also filled with a not-so-sweet Tahitian vanilla cream, given a fresh coat of rose glaze, and bedazzled with rose sugar.
(...)
Dominique Ansel Bakery, 189 Spring St., nr. Thompson St.; 212-219-2773

Eater
Friday, May 10, 2013, by Raphael Brion
CRONUTS = CROISSANTS X DOUGHNUTS What happens when you crossbreed a croissant and a doughnut? You get something called a “cronut.” Grub Street explains that starting today they’ll be available at Dominique Ansel Bakery in New York City. They’re “made from pastry dough that’s been sheeted, laminated, proofed, then fried like a doughnut and rolled in flavored sugar,” and then “filled with a not-so-sweet Tahitian vanilla cream, given a fresh coat of rose glaze, and bedazzled with rose sugar.”

Fox News
What the heck is a cronut?
Published May 10, 2013
If a doughnut and croissant had a love child, it would be a cronut.

Think light, flaky layers of croissant dough fried like a doughnut--and then coated with sugar, cream—and a sprinkle of angel dust.

The cronut is the brainchild of pastry chef Dominique Ansel, owner of New York City’s Dominique Ansel Bakery, and named one of the “Top 10 Pastry Chefs in the United States” by Dessert Professional Magazine.
(...)
“People are comparing to a cruller, but it’s really, really light and flaky and tastes like a crepe cake,” said Ansel, who’s been fielding calls and showing off his creation to other chefs like like “Top Chef: Just Desserts” star Zac Young, who came in to take a look.

Dominique Ansel Bakery—News
May 12, 2013
Chef Dominique Ansel Invents the CRONUT (croissant x doughnut hybrid)
Introducing, the cronut – half croissant, half doughnut. Each one consists of a specialty croissant dough that has been proofed, then fried. To flavor, the cronuts are first tossed in sugar, and then filled with Tahitian vanilla ganache, and finally finished with a rose glaze and crystallized rose petals.

With news of the cronut reported by New York Magazine, and later covered by Fox News, Thrillist, and Eater, the fans have gone wild over Chef Dominique Ansel’s newest creation. The bakery sold out of it’s inaugural batch within the first 20 minutes and have been increasing production (and selling out before noon) each day since.

Cronut flavors will change monthly, so please check back for June’s flavor!

Tips to eating a cronut:

1. Cut with a serrated knife to avoid crushing the delicate layers.
2. Eat immediately as they have a short shelf life (about 6 hours)
3. You can either eat a cronut all in one bite, or peel off the layers one by one (think: mille crepe cake)!

(Trademark)
Word Mark CRONUT
Goods and Services IC 030. US 046. G & S: Bakery desserts; Bakery goods; Bakery goods and dessert items, namely, cheesecakes for retail and wholesale distribution and consumption on or off the premises; Bakery goods, namely, croissant and doughnut hybrid; Bakery products; Bakery products, namely, sweet bakery goods; Beverages made of coffee; Beverages made of tea; Beverages with a chocolate base; Beverages with a coffee base; Biscuits; Biscuits and bread; Biscuits, tarts, cakes made with cereals; Bread and buns; Bread and pastry; Bread doughs; Bread mixes; Bread rolls; Bread sticks; Brioches; Cake doughs; Cake icing; Cake mixes; Cakes; Chocolate for confectionery and bread; Cocoa-based beverages; Cocoa-based ingredient in confectionery products; Coffee based beverages; Coffee beverages with milk; Coffee-based beverages; Coffee-based iced beverages; Confectioneries, namely, snack foods, namely, chocolate; Confectionery chips for baking; Cookie dough; Cookie mixes; Cookies; Croissants; Doughnuts; Edible cake decorations; Edible decorations for cakes; Edible flour; Food package combinations consisting primarily of bread, crackers and/or cookies; Instant doughnut mixes; Macaroons; Macaroons; Madeleines; Mixes for bakery goods; Muffin mixes; Muffins; Pastries; Pastry dough; Pastry mixes; Prepared cocoa and cocoa-based beverages; Prepared coffee and coffee-based beverages; Scones. FIRST USE: 20130510. FIRST USE IN COMMERCE: 20130510
Standard Characters Claimed
Mark Drawing Code (4) STANDARD CHARACTER MARK
Serial Number 85936327
Filing Date May 19, 2013
Current Basis 1A
Original Filing Basis 1A
Owner (APPLICANT) Dominique Ansel INDIVIDUAL FRANCE Dominique Ansel 189 Spring Street New York NEW YORK 10012
(APPLICANT) International Pastry Concepts LLC LIMITED LIABILITY COMPANY NEW YORK Dominique Ansel 189 Spring Street New York NEW YORK 10012
Attorney of Record Candice Cook
Type of Mark TRADEMARK
Register PRINCIPAL
Live/Dead Indicator LIVE

Posted by Barry Popik
New York CityFood/Drink • Sunday, May 12, 2013 • Permalink