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Over the last few months, a particular pastry has had the internet abuzz with images of lines going around the block, more than 2 hour long wait time and black market sales. What confectionery delight can cause this? Well, it is the all powerful Cronut. Hailing all the way from the Dominique Ansel Bakery in New York city, this half croissant, half doughnut, a frankenpastry if you will, has got people talking and dreaming of this elusive pastry. So, when we heard that Montreal’s own La Cornetteria, over in little Italy, had come up with their own part croissant, part donught creation, we had to find out more.
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