Jun 2, 13 •
379 Views •
Behavioral Economics, Businesses, Demand, Supply, and Markets, Economic Humor, Innovation, Labor, Thinking Economically •
Elaine Schwartz •
Described as “Pastry Nirvana,” the cronut was introduced on May 10 at Dominique Ansel’s NYC Bakery in Soho. A cronut is a combination donut and croissant. Chef Ansel said nailing the recipe took experimentation with croissant dough, frying
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