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                    [Title] => Searching for cronuts
                    [Summary] => 
Early this year, the cronut made its entrance into the world of sweets when it was introduced in Indianapolis, subsequently conquering cities in the US, reaching New York, where it was initially called the New York pie donut.

                    [DatePublished] => 2013-09-01 00:00:00
                    [ColumnID] => 134410
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
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                    [ArticleID] => 1116351
                    [Title] => Move over, Cronut: Here comes the Kouign Amann
                    [Summary] => 
This is our bestseller, and it’s something I adore. —Dominique Ansel, creator of the Cronut

                    [DatePublished] => 2013-08-22 00:00:00
                    [ColumnID] => 133357
                    [Focus] => 0
                    [AuthorID] => 1351341
                    [AuthorName] => Heny Sison
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
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                    [ArticleID] => 958520
                    [Title] => Now trending in Manila: Cronuts
                    [Summary] => 
Dominique Ansel’s croissant-donut hybrid pastries have not only opened up an online black market but have found versions around the world, including four contenders in the Philippines.

                    [DatePublished] => 2013-06-27 00:00:00
                    [ColumnID] => 134406
                    [Focus] => 0
                    [AuthorID] => 1224012
                    [AuthorName] => Cheryl Tiu
                    [SectionName] => Food and Leisure
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cronuts

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Early this year, the cronut made its entrance into the world of sweets when it was introduced in Indianapolis, subsequently conquering cities in the US, reaching New York, where it was initially called the New York pie donut.

                    [DatePublished] => 2013-09-01 00:00:00
                    [ColumnID] => 134410
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                    [AuthorName] => Lydia Castillo
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                    [Title] => Move over, Cronut: Here comes the Kouign Amann
                    [Summary] => 
This is our bestseller, and it’s something I adore. —Dominique Ansel, creator of the Cronut

                    [DatePublished] => 2013-08-22 00:00:00
                    [ColumnID] => 133357
                    [Focus] => 0
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                    [AuthorName] => Heny Sison
                    [SectionName] => Food and Leisure
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                    [ArticleID] => 958520
                    [Title] => Now trending in Manila: Cronuts
                    [Summary] => 
Dominique Ansel’s croissant-donut hybrid pastries have not only opened up an online black market but have found versions around the world, including four contenders in the Philippines.

                    [DatePublished] => 2013-06-27 00:00:00
                    [ColumnID] => 134406
                    [Focus] => 0
                    [AuthorID] => 1224012
                    [AuthorName] => Cheryl Tiu
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abtest

Searching for cronuts

By Lydia Castillo | September 1, 2013 - 12:00am

Early this year, the cronut made its entrance into the world of sweets when it was introduced in Indianapolis, subsequently conquering cities in the US, reaching New York, where it was initially called the New York...

Starweek Magazine

Move over, Cronut: Here comes the Kouign Amann

By Heny Sison | August 22, 2013 - 12:00am

This is our bestseller, and it’s something I adore. —Dominique Ansel, creator of the Cronut

Food and Leisure

Now trending in Manila: Cronuts

By Cheryl Tiu | June 27, 2013 - 12:00am

Dominique Ansel’s croissant-donut hybrid pastries have not only opened up an online black market but have found versions around the world, including four contenders in the Philippines.

Food and Leisure