What will be the next cronut?
Recently The Wall Street Journal asked Twitter to predict what the next big calorific snack will be, now that the cupcake market is “crashing.” That was just before “cronuts” burst onto the sweets scene in New York City: This doughnut made from croissant dough has been a huge success since chef Dominique Ansel debuted it at his SoHo bakery. New Yorkers are also taking to mini-pies (sweet and savory) from New Zealand chain Pie Face, which recently opened its fifth store in the city. Or maybe mini-bundt cakes will win us over. Bakery chain Nothing Bundt Cakes is expanding, recently opening its 67th location across 15 U.S. states.