The cronut is a brand new addition to the culinary world, yet at a mere 6 years old, it has made a monumental impact on the pastry industry. As a combination of a croissant and a donut, the cronut combines the flaky goodness of the former with the shape and filling of the latter. The cronut was created by New York pastry chef Dominique Ansel in 2013 and within 3 days, attracted a line of over 100 people outside his bakery. Since then, this trend has made appearances across the world and has become a hallmark fusion food for the 2000’s. Who knows what is next: Croissant muffins? ice cream filled danishes? Macaron cakes?