For those of you who slept through 2013, a Cronut is the (now trademarked) lovechild of the croissant and the doughnut. Invented by Dominique Ansel, the pastry involves a special 'lamination' technique and sent New York's sweet tooths temporarily insane.
Sydney's macaroon master Adriano Zumbo responded to the craze with his 'zonut'. Flavours change weekly and so far have included strawberry daiquiri, textures of chocolate, and blueberry custard. This writer most recently sampled the citrus flavour, and it was pretty spectacular. Shaped like a beefed-up doughnut but with the flaky, buttery pastry of a croissant, it messily oozed zesty custard, prompting much happy licking of fingers. Totally worth queuing for.
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