Before Cronuts: 50 Years of Pastry Hybrids

Culinary historians will look back on 2013 as the year of the cronut—the flaky, fried croissant-cum-doughnut created by New York City pas...
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2004: Crêpe Cake

In 2004, Lady M Cake Boutique’s ethereal cake made of 20-plus crêpes layered with pastry cream and finished with a crispy brûléed topping became a favorite in New York when the confectioner opened its first stand-alone shop (previously, the cakes had been available only at Takashimaya and Dean & DeLuca). Not long after, in 2005, Amanda Hesser deemed it the city’s “second best cake”). Lady M has since expanded upon its classic vanilla recipe (which remains a trade secret) to flavors ranging from chocolate-banana to green tea. The fact that Lady M is still growing (a new location recently across from Bryant Park) is evidence of the confection’s enduring appeal.

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