Better Than Cronuts: Brooklyn’s Best Hybrid Sweets


We’re honestly not trying to take anything away from the Willy Wonka-esque genius of pastry chef Dominique Ansel. But considering the madcap frenzy that ensues every time he debuts a new creation, he might as well just mix flour and butter together and market it as the second coming of sweets. And besides, we’ve been enjoying cleverly conceived hybrid pastries in this borough before the Cronut was even a twinkle in Ansel’s eye.

So here are a few of our favorites; and no, you don’t need to stand on a three-hour line in order to try them.


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