The Ultimate Cronut Map

Would you line up at 6 a.m. for a Cronut? Ever since pastry chef Dominque Ansel launched his croissant-donut hybrid on May 10, more and more people in New York are aching for a bite of the pastry. Even those who wait on line for hours may leave with empty hands; the Cronuts are first come, first serve, and there is a two-per-person limit.

But from Cronut scalpers to bizzare food mash-ups like maple bacon jam cronut burger, blended cronut with bourbon, and Umami-Cronut burger, the Cronut craze does not stop there. Over the past three months, Cronut copycats have popped up across the world, and The Daily Meal mapped out more than 60 places where you'll find them.

Click here to see the Ultimate Cronut Map

Based on our map, there are Cronut knockoffs in at least 11 countries aside from the U.S.: Philippines, China, Hong Kong, Japan, Singapore, Indonesia, Australia, England, Spain, South Korea, and Canada. Most of the Cronut-copying bakeries in the U.S. clustered either in the East or West Coast as well as the Midwest, in states such as: Minnesota, California, Texas, New York, Florida, Philadelphia, Illinois, Massachusetts, Las Vegas, Washington, D.C., Indiana, Maryland, Kentucky, and Missouri.

Cronut envy or not, those bakeries had to come up with other names for their knockoffs, since chef Ansel trademarked the "Cronut." For example, San Diego's Donut Bar called their version the "CroBar," Australia's Adriano Zumbo Pâtisserie named it the "Zonut," and Las Vega's Lulu's Bread & Breakfast went with "One of Those."

Companies also started to mass-produce the Cronut. South Korea's Dunkin' Donuts chains introduced their "New York Pie Donut" in July, bringing their mass-produced version of the hybrid pastry to stores in Gangnam, Jamsil, and Myungdong in Seoul. Posh Bakery, a wholesale purveyor in the Bay Area, ships their "Cronots" to Lee's Deli locations. Japan's bakery chain Banderole brought their "New York Croissant Doughnuts" to their 81 shops on July 1, Calorie Lab reported.

If bakeries are cashing in on their mass-produced Cronut copycats, why doesn't Dominique Ansel jump in the bandwagon? "If it were only that easy," he told "If I can find a way to produce more and it can be just as good, I don't see a reason why I wouldn't. But to compromise quality over quantity is not something I'd like to do." It may take some more time, but authentic Cronuts may one day be available nationwide.

In the meantime, drop by a Cronut copycat near you, or better yet, make them at home with our recipe. Love it or hate it, the Cronut craze continues.