Dominique Ansel Bakery makes around 200 to 250 Cronuts daily. (Credit: Handout)
The glutterati have been yammering about Cronuts since the first croissant-doughnut cyborgs were hoisted out of the deep fryer at Soho's Dominique Ansel Bakery on May 10. In the past month, copycat faux-nuts have been popping up, from Washington, D.C., to the Philippines. Now Long Island has gotten into the act. This morning, chef Scott Bollman of
Bruce’s Cheese Emporium & Café
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