Many New Yorkers and tourists visiting the Big Apple are being wowed by a new croissant innovation.
For nearly a decade, people have flocked to Dominique Ansel’s bakery in SoHo for the shop’s Cronut, a cream-filled croissant-doughnut hybrid.
But now, dessert lovers have taken notice of Lafayette Grand Café & Bakery’s growing new product, available across the city.
NoHo’s Lafayette Grand Café & Bakery launched a new specialty croissant in April, named The Suprême, according to Reuters.
WHERE DID THE IDEA FOR CRONUT COME FROM?
The Supreme is a circular crescent filled with cream covered with a hardened icing and a crumbly filling.
Several customers have shared eye-catching videos of themselves bursting into The Supreme to reveal its ganache center.
Many of those clips have gone viral on social media, the news agency reported.
Platforms the videos have stood out on include TikTok, Instagram, and YouTube.
HOW THE CRONUT KING CONTINUES TO CREATE NEW IDEAS
Scott Cioe, executive pastry chef at Lafayette Grand Café & Bakery, developed the flaky treat.
He told Reuters he had no idea The Supreme would gain such fame online.
“I don’t even have a TikTok,” Cioe remarked.
Instagram posts show that the Lafayette Grand Café & Bakery kicked off the introduction of the Supreme with a Pain au Chocolat, which appears to be the company’s signature flavor.
DUNKIN’ DONUTS TO PLANNING ‘CROISSANT DONUT’ – DON’T SAY A ‘CRONUT’
The bakery added a basic pistachio flavor and a limited-edition Rose Berry Spritz flavor for July and a limited-edition Peaches N’ Creme flavor for August.
Before The Supreme entered the New York bakery scene, Dominique Ansel Bakery released unique Cronut flavors monthly, a tradition that continues.
FOX Business has reached out to Lafayette Grand Café & Bakery and Dominique Ansel Bakery for comment.
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Online videos show that the two bakeries continue to have long queues outside their doors as customers wait patiently to get their hands on each croissant product.
American chef and restaurateur Andrew Carmellini, 51, created the Lafayette Grand Café & Bakery. It remains one of 15 restaurants, bars and food stalls it owns alongside the NoHo Hospitality group.
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French pastry chef Dominique Ansel, 44, founded Dominique Ansel Bakery. He introduced the Cronut in 2013 and dropped the menu item a year later.
Currently, there are Dominique Ansel bakeries in New York and Hong Kong.
A location in Las Vegas will open soon.