It’s been almost two years since the doughnut-croissant hybrid’s debut, yet anyone hoping to grab one still has to line up before dawn. Even on a recent wintry Tuesday, they were gone before 10 a.m.
But another chalkboard sign sitting just above it — a drawing of the pastry with the words “Keep Creating” underneath — is a reminder that the home of the Cronut is also, like Magritte’s pipe, not just the home of the Cronut.
“The Cronut is a great creation — and I want to keep on creating and doing new things,” says Dominique Ansel, inventor of the pastry that has practically eclipsed sliced bread. “It’s just a way of thinking, it’s just the way of understanding that you can’t bet your life on one thing, you have to keep on moving forward.”