NEW YORK, NY - JUNE 10: In this photo illustration, a croissant-doughnut hybrid, known as the "cronut" is seen cut in half at Dominique Ansel Bakery on June 10, 2013 in New York City. The bakery makes 200-250 of the cronuts daily, which have been in hot-demand since they were introduced in May. (Photo illustration by Andrew Burton/Getty Images)
Getty Images

Getty Images News Andrew Burton