Talk:Cronut

Proposed deletion

This subject is manifestly notable per the huge amount of very substantial coverage its received in reliable independent sources. Feel free to take it to a deletion discussion if you so desire. Candleabracadabra (talk) 18:53, 29 June 2013 (UTC)

Differences v. Cruller?

Isn't it the same like Cruller? — Preceding unsigned comment added by 91.96.172.246 (talk) 19:22, 19 July 2013 (UTC)

Definitely some similarities.. Candleabracadabra (talk) 22:14, 19 July 2013 (UTC)

Not even close. Crullers are egg based, and have less butter. Cronuts are made with laminated dough. — Preceding unsigned comment added by 12.39.67.171 (talk) 15:28, 3 April 2014 (UTC)

Advertisement

This article was chock full of marketing and advertising language, from the emphasis on the Cronut's exclusivity and connection with the bakery over the constant use of the ® symbol (against the manual of style) to the constant use of "imitation" for similar products. Frankly, embarrassing it was allowed to stand for as long as it did, even though (or maybe because) the subject matter itself isn't very important.

It's not perfect now, but better. — Preceding unsigned comment added by 91.137.43.175 (talk) 16:37, 6 November 2016 (UTC)

As of January 2018, it still reads as an advertisement and definitely doesn't follow neutral/objective standards (e.g., many claims are made without sources). — Preceding unsigned comment added by Webenji (talk • contribs) 20:04, 17 January 2018 (UTC)

External links modified

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• Added archive https://web.archive.org/web/20131203071038/http://gothamist.com/2013/10/23/dozen_cronuts_sold_for_14000_to_ben.php to http://gothamist.com/2013/10/23/dozen_cronuts_sold_for_14000_to_ben.php

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Viennoiserie

Cronuts are made with laminated yesterday dough, commonly misquoted as croissant pastry dough, instead of using its correct name viennoiserie. Davidstewartharvey (talk) 05:54, 16 May 2026 (UTC)