I admit that I was one of the many
fools Foodies who stood in line for hours in the middle of L.A.’s worst rain storm just to get a bite of the real Cronut. You see, Cronut creator, Chef Dominique Ansel, dropped by Los Angeles last Saturday to help promote the remodel of the Barneys New York store at The Grove. And of course, his one-time appearance came with about 600 Cronuts, which were sold in pairs to raise money for charity.
Having attended many of these food events around the Los Angeles area, I thought I had allowed myself plenty of time to arrive to get Cronuts. As a matter of fact, the event was to scheduled to start at 10:00AM. When I arrived at around 8:20AM, there was already 100 hungry people ahead of me. The line tripled when my friend arrived 10 minutes later. I seriously underestimated the popularity of this pastry hybrid.
Anyway, the wait in line wasn’t so bad during the first hour as my friend and I spent our time chit-chatting with each other and torturing our circle of friends via social media. We even went as far as taking selfie photos of us in line and posting a panoramic photo of enormous line behind us. It also wasn’t so bad when Chef Dominique Ansel and his assistants brought trays of Cronut samples to all of us in line. I tell ya that little tasty morsel was best glimmer of hope that we would possibly get to front of the line before the Cronuts sell out.
Lucky for us, they started the event 30 minutes early and they continued to feed us with samples of Cronuts and free coffee to tame the impatient crowd. I have to admit that the crowd was the most diverse group that I have ever seen at food event. It was hard to believe that this Cronut, a food phenomenon, would bring us together. We clearly had other things to do in a severe rain storm like staying home to be safe, which is like the most obvious thing to do, right? Instead, our stomachs and curiosity got the best of us. It always does for a Foodie.
Passed the first security guy, my friend and I saw the boutique store windows adorned with yellow boxes of Cronuts. To me, the parcels looked a lot like expensive Louis Vuitton handbags in the Spring color of yellow.
Finally! We had made it past the second security guy and inside Barneys New York where we met Chef Dominique Ansel. Out of the blue, the chef thanked us for waiting a long time in line. What a cool guy!
After a few minutes of chit-chat and some photos, my friend and I hurried outside to eat our Cronuts.
Inside each box were two Milk and Honey with Lavender Cronuts. We each opened our boxes to take the first bite. Oh my goodness! The flavors and the textures…wow, wow, wow! All I have to say is that the real Cronut is an amazing pastry to eat. Although fried, the outside texture has the flakiness of croissant yet tastes like a fresh caramel sauce or creme brulee. The inside of the pastry is soft and delicate like a doughnut. I could also taste the cream filling inside and the honey that seemingly stuck to your tongue when you chew. The lavender icing heightened your senses with delicate floral yet sweet aromas.
It was nice to eat the real Cronuts for the first time and be in my own hometown of Los Angeles to do it. The Cronuts were very delicious and a magnificent edible art. A thousand thank yous to The Grove, Barneys New York, and especially to Chef Dominique Ansel for bringing the original Cronuts to Los Angeles. The Cronuts were awesome and you all saved me an expensive trip to NYC just to eat them. Thank you, thank you.