Eat & Drink

Crazy For Cronuts

The wildly popular—and decadent—pastry finds its way to Colorado.

October 2013

When you think of standing in line in the wee hours of the morning or paying an exorbitant price for something on eBay, you probably think of something like concert tickets. Not in this case. New York City has gone wild for “Cronuts,” a bewitchingly good, over-the-top take on doughnuts. Since May, patrons of SoHo’s Dominique Ansel Bakery have waited in line starting as early as 3 a.m. to snag the treats (imagine the sugary sweetness of a filled doughnut with the texture and flakiness of a croissant). But there’s a catch: Purchases are limited to two Cronuts apiece, and so the $5 treats have shown up on eBay for $100. (The madness even nabbed Ansel an appearance—and cooking demo—on Late Night with Jimmy Fallon.)

Ansel has trademarked the name Cronut, but that hasn’t stopped other chefs around the world from crafting their own versions. One such hybrid can be found at the Broadmoor in Colorado Springs. Because of the three-day prep time, executive chef Johann Willar makes just 24 “Broadmoor Donuts” each day; 12 are served in each of the hotel’s two cafes, so scarcity is a serious issue (the “doughnuts” cost $5 each). “We just had a gentleman come from Cincinnati to buy one,” Willar says. Tip: Save yourself the mad dash and place a special order (719-577-5808) for flavors such as raspberry and cinnamon, pumpkin spice, and stewed apple cinnamon. There’s no additional fee for the convenience—or the assurance that a “Cronut” has your name on it. 1 Lake Avenue, Colorado Springs, 719-577-5775,