2NI Innovative new products coming from bakeries

Much of this hybrid hysteria started with the Cronut, a clever croissant-donut creation that launched in New York in 2013. Come 2016, people are still lining up at the Dominique Ansel Bakery about an hour before it opens to collect the gluttonous snack, with the bakery enforcing a strict Two-Cronut per customer limit.

https://www.bakersmaison.com.au/about-us/blog/cronuts-cruffins-advent-of-bakery-hybrids

https://www.youtube.com/watch?v=nO4pOKe71i4