First Photos Of The Japanese Cronut Surface

Dominique Ansel released the first photo on Instagram of his world-famous Cronut made in his unopened Tokyo bakery.

The bakery, set to open June 20, will become only the second place in the world to officially sell the Cronut, along with Ansel's New York flagship.  The Cronut has been described as a croissant-doughnut hybrid, but Ansel doesn't want it to be characterized so simply.

"Chef Dominque Ansel's creation is not be mistaken as simple croissant dough that has been fried," explains Ansel's website. "The Cronut pastry is first proofed and then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut pastry is flavored in three ways: 1. Rolled in sugar; 2. Filled with cream; and 3. Topped with glaze."

The Cronut is only available in one flavor during any given month, and Ansel's post revealed that Tokyo's first flavor will be Hokkaido milk honey ganache with yuzu lemon cream.

Along with photos of the Cronut, Ansel included shots of other menu items as well as images of the new facility. The futuristic three-story bakery includes two floors for dining with a kitchen on the third floor, which will be open for tours.

The anticipation for the bakery has been building, and will crescendo on Saturday with its grand opening. Be prepared for lines!