Edible Manhattan writer Jessica Chou stops by at 4:30 a.m. to see what Cronut creator Dominique Ansel’s mornings are like.
4:36 a.m.
Cronuts in various stages. Ansel arrives for work every morning at 4 a.m., but his kitchen is so small (and demand so high) that his ovens are burning 24/7. The bakery sells 350 Cronuts every day, and each batch takes three days to create. One day is set aside to make the dough, one day to cut and shape, and the final day to proof, fry, and fill.
Jessica Chou / Via ediblemanhattan.com
ediblemanhattan.com / Via Jessica Chou
4:40 a.m.
By now Ansel has fried up a few dozen Cronuts, while other bakers mold DKAs (Ansel’s signature caramelized croissants) for baking. On a daily basis, Ansel devotes two hours (if not more) to frying Cronuts right before the bakery opens.
Jessica Chou / Via ediblemanhattan.com
Jessica Chou / Via ediblemanhattan.com
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