At 11am last Thursday, they were already lined up on Lafayette Street, eagerly anticipating midday for sweet treats. "I've missed these croissants three times, but not today," muttered someone in the crowd.Dominique Ansel's incredibly popular donut and croissant hybrid.She first appeared in 2013. New Yorkers line up hungry.
This April, Noho's Lafayette Grand Café and Bakerylaunched its finest baked goods. This is a unique circular croissant stuffed with pastry her cream and topped with ganache and crumbled cookies. After that, his TikTok and Instagram posts garnered hundreds of thousands of views, prompting him to stand in line for an hour to get the $8.50 goodies.
They're "one of the only insane noteworthy things we're getting from a viral TikTok," food blogger Mike Chau posted on Instagram.
The bakery currently produces 240 varieties of Supreme each day, with two 'drops' each day, one at 8am and one at noon. Supreme has two flavors of him. Chocolate and monthly flavors such as Pistachio and Rose Berry Spritz, currently Peach and Cream.
Pastry chef Scott Sioe said leaving the cronut was never his goal for buttery treats.
"Kudos to Dominic Ansel '" he told the Post.
But he took his cues from traditional croissants, donuts and eclairs and created Supreme with an eye to both popularity and good taste.
"Visuals are very important in a retail bakery," he said. "We knew it would fill up like a donut, so we wanted it to be thin."
The circular pastry is just 1.5-1 inches thick and has a lot of crisp surface area that can sit for hours. You can sit and hold crunches even when you It's not like you're sitting in a Lafayette pastry case for too long.
This bakery, despite the restriction that he's only allowed one supreme per customer, usually has Sold out within 45 minutes.
Lafayette's General His manager, Michael Brown, keeps waiting people hydrated while handing out water and fresh homemade watermelon his lemonade to the queue.
Sharon Li, 18, and her boyfriend recently waited 40 minutes for her to get a Noon Supreme. It was delicious, but I'm not sure it was worth the hassle and price tag.
"It's great, but I think it's overhyped and I won't be charging that much again," she said.
His 46-year-old food blogger John Kuehn from Noho was also unsure whether to pay the $8.50 again. He said nearly every coffee shop in the city was making "really good homemade croissants for cheaper prices." said to be the dominant pastry.
Now he was saying, "Dominic you don't see lines like this in his Ansel."
