By Johnathan L. Wright
From Las Vegas Review-Journal Las Vegas—It was madness, sweet madness, those mornings in May, a decade ago, on Spring Street in the SoHo neighborhood of Manhattan.
Chef Dominique Ansel had just introduced the Cronut, his pastry (now famous worldwide) made from croissant-style dough formed into doughnuts, then fried and filled with flavored cream. A blogger posted about the pastry, in an early example of food going viral (Instagram was less than 3 years old in May 2013).
Outside Dominique Ansel Bakery, people began lining up in the wee hours, 150 or more, for a shot at the Cronuts, which were produced in limited amounts because of the involved technique and quality control….