Sweet Jesus! The Inventor Of Cronuts Is Opening A Bakery In London

Stop what you’re doing. The cronut is coming.

Unless you’ve been living under a sugar-free rock for the last three years, chances are you’ve probably heard of the Cronut. The flakey hybrid croissant-meets-doughnut was invented by Dominique Ansel in New York back in 2013 and the city went CRAZY for them. Since then, he’s opened up another bakery in the Big Apple and an international outpost in Tokyo and, much to our absolute delight, he’s announced via Instagram that the next stop will be London TOWN.

LONDON!! Today is a big day: we’re thrilled to announce we’ll be opening #DominiqueAnselBakery this year in your neck of the woods! Growing up so close to London, I never had a chance to visit until I was much older and immediately fell in love with the blend of cultures and the spirit of the place. I’m so grateful at the chance to share a little of what I do with you all. We’re looking for new culinary talent to join our team and to learn a great deal on our journey. Stay tuned, and we can’t wait to meet everyone and do our best for you. #DABLondon #DominiqueAnselLondon #Cronut #London

A photo posted by dominiqueansel (@dominiqueansel) on Jan 19, 2016 at 7:01am PST

The bakery will open at some point in summer, which just presents us with another reason to be super-duper-£&jhsfjkhka!!-EXCITED for the seasons to change. A couple of bakers have tried their hand at recreating the Cronut but none have matched the deep fried croissant perfection that sees New Yorkers queueing for hours around the streets to get a taste.

Happy #Friday Everyone! Sunny, a bit chilly and 80+ ppl in the #Cronut® line. Thank you guys for visiting us today. Hot chocolate and Madeleines on their way out to you. #DominiqueAnselBakery

A photo posted by dominiqueansel (@dominiqueansel) on Dec 4, 2015 at 5:39am PST

Flavours range from rose water to cassis jam to just-about-anything-you-could-ever-dream-of and Dominique doesn’t just stop at Cronuts. Expect frozen smores, waffles with oozing maple syrup centres and the ‘waffogato’ (he sure does like his hybrids). Christ. We think we need a lie down.

The first Cronut® of 2016 is our January: Gianduja (hazelnut milk chocolate) with Blood Orange jam. Preorders are up on CronutPreorder.com and #January large orders can be sent to info@dominiqueansel.com. #Cronut

A photo posted by dominiqueansel (@dominiqueansel) on Dec 21, 2015 at 12:28pm PST

There are only 2 days remaining in January for #Cronut® preorders online at CronutPreorder.com. Here’s a beauty shot of the #Gianduja (hazelnut chocolate and Blood #Orange flavor. (#regram @concoquere) #DominiqueAnselBakery

A photo posted by dominiqueansel (@dominiqueansel) on Jan 12, 2016 at 11:32am PST

Introducing our February Cronut®: Valrhona Milk Chocolate ganache with Cassis jam. Pre-orders for the week of Feb 1st launch today at 11am at CronutPreorder.com! #DominiqueAnselBakery

A photo posted by dominiqueansel (@dominiqueansel) on Jan 18, 2016 at 7:56am PST

Yeah. We know right.