Combining two popular foods is nothing new: ice cream cake, corn dogs, even Hot Pockets.
|All photos by Sara Ventiera|
However, on May 10 of this year, the newest combo food fad took the bakery industry by storm. Created by Dominique Ansel at his namesake bakery in New York, the Cronut is a half-croissant, half-donut, obviously, thrown in a deep-fryer.
This fried treat of buttery, sugary deliciousness became so popular that lines formed around the block of the Dominique Ansel Bakery just to score the chance of picking one up.
Since then, bakeries and pastry chefs all across the world have spawned off their own versions of the hybrid dessert. And we just happened to find them hiding out in Pembroke Pines' newly opened kosher Master Cake Bakery.
See also: Un-Cronut: The Kronut Kruller Debuts at Red The SteakhouseMore »