With only 250 available each day, folks are waiting in lines for hours – or paying people to wait in line for hours- to get one of the sweet treats. Though it retails for $5, some have paid up to $50 to get one.
Last Friday at 8 a.m., a line of 20- and 30-somethings stretched down an entire block of Spring Street.
Armed with folding chairs, board games and iPads, they might have been queuing for summer’s hottest concert ticket.
Instead, the hungry hordes were waiting for a bakery to open.
Last month, Dominique Ansel Bakery introduced a new pastry dubbed the cronut that has sparked hysteria reminiscent of Beatlemania.
Half-croissant, half-doughnut and wholly artery-clogging, the $5 creme-filled confection melds sweet and tart flavors. There’s only one version available at any time, and flavors change monthly. Available now is a lemon-maple glazed edition.
Astrid Stawiarz/NY Post
Jeni Mistretta paid a line-sitter $25 to get her a cronut.
Speculation about new flavors runs high, as does the black-market pricing.
The bakery produces only 250 cronuts a day — and there’s a limit of two per person. They go on sale at 8 each morning, but a line begins to form at 6. Once the doors open, groups of 20 people are herded inside the shop.
The phenomenon has many New Yorkers desperate to get their paws on the pastry by any means.
That’s opened the door to industrious entrepreneurs who see plenty of dough to be made, camping out at the bakery hours in advance and then charging up to $50 per cronut (a 900 percent markup).