<p>The demand for “cronuts” is so huge that even on a rainy Friday morning, the line wrapped around two city blocks, with some people waiting in line as long as two hours.<br /><br />The craze has even sparked a cronut black market, where the hybrid pastries sell for as much as $40 dollars each.<br /><br />Chef Dominique Ansel’s warm, welcoming demeanor is felt the second he opens the door for you, which he does every morning at his Greenwich Village bakery.<br /><br />Part donut, part croissant, the cronut started right here just over a month ago… when the first rose-and-vanilla flavored cronut hit the shelves.<br /><br />The award-winning chef was quick to point out that his bakery isn’t all about the cronut.<br /><br />If you want to get your hands on a cronut, you’d better get there early. The line starts forming at 5:30 and they’re sold out by 9.</p>
