00:12Hi, this is Connie. Welcome to Refinery29. It is, I would say it's about 7 o'clock in the morning
00:18and I have been here for a good hour or so. It is not Ryan Gosling with a kissing booth.
00:23I am in line for the Cronut Hybrid Croissant Donut that you've probably read about and dreamed about.
00:29and wanted to eat and I get to do it today. So, let me take you on a little short
00:33walk, kind of a long walk, to show you how far the line actually is.
00:45Tada! When did you get here this morning? I got here about 5 a.m.
00:50So, what compelled you to stand in line for a hybrid pastry? We just really like to keep current.
00:58You really need to be on top of your pastry experiences. What is it about a Cronut that makes line
01:05standing worth it?
01:06I'm a recovering pastry addict and I've relapsed.
01:11And I'm here to support that.
01:13So, you've been creating Cronuts now for a little over a month, is that right?
01:17That's right.
01:17Was it just like something you wanted to try one morning or was it like a long, thought-up process?
01:22Well, you know, trying something similar to a croissant dough is not that easy technically.
01:26And no one has really like ever done it in a way that it can be good and well done.
01:32Yeah.
01:32So, I challenge myself to develop this recipe which is actually not exactly croissant dough but very similar.
01:39It's laminated dough.
01:40And we work on it for about two months and we try about like 10 different recipes before like having
01:47a good one.
01:47So, it's a science. It really is.
01:49It is, yeah.
01:50But I read somewhere that it's a little bit like there's a proper way to eat the Cronut and then
01:55there is also like you can't save it for too long.
01:58Yeah, actually the chef's life is about six hours.
02:00Okay.
02:01And the proper way to eat is really to get in half so you can see all the layers and
02:05all the cream inside.
02:06And then maybe like just peel it off or bite into it.
02:09Or just do it like me and just shove the whole thing in your face.
02:12Give me one of the craziest stories that you've ever had about someone.
02:16Just one day this guy was one of the last one in line and he wanted to buy a Cronut.
02:20And he was like, I'm sorry, like we're almost out.
02:22And he was like, I'm going to ask my wife, my girlfriend today.
02:26So, I really need Cronut.
02:29Oh, he needed it for his proposal?
02:31He needed it for his proposal.
02:31He came back the next day though.
02:33Oh, there you go.
02:33Did he delay the proposal?
02:35I think so.
02:36Just from one day.
02:37Okay, so moment of truth.
02:38I have my two Cronuts here.
02:40We're about to see if it's worth getting up at 5 a.m.
02:55This is sugar, gluten, fat, dairy, amazingness.
03:00I think I need another, I need another, I need another taste.
03:03You might want to eat this in a dark room by yourself.
03:07I need a napkin.
03:09But if I go stand in line now, they're probably all going to be gone.
03:12We make a small batch every single morning and they're basically sold out by 9 a.m.
03:16But if you're going to be really, really safe, you can be the first guy in line and get here
03:19at 4.45.
03:20Which is, you know, maybe worth it.
03:24You're going to be the first guy in line.
