US-FRANCE-GASTRONOMY-PASTRY-CRONUTS

French pastry chef Dominique Ansel opens his bakery shop and welcome customers waiting in line to buy cronuts, a croissant-doughnut hybrid, which he created, at his bakery shop in New York, June 14, 2013. Customers line up for hours before Ansel's shop opens in the morning to have a chance to buy two cronuts per person out of the 200 cronuts Ansel produces daily. The part flaky croissant, part cream-filled doughnut, the cronut, was introduced in mid-May and is retailing at $5 USD a piece. AFP PHOTO/Emmanuel Dunand (Photo credit should read EMMANUEL DUNAND/AFP via Getty Images)
French pastry chef Dominique Ansel opens his bakery shop and welcome customers waiting in line to buy cronuts, a croissant-doughnut hybrid, which he created, at his bakery shop in New York, June 14, 2013. Customers line up for hours before Ansel's shop opens in the morning to have a chance to buy two cronuts per person out of the 200 cronuts Ansel produces daily. The part flaky croissant, part cream-filled doughnut, the cronut, was introduced in mid-May and is retailing at $5 USD a piece. AFP PHOTO/Emmanuel Dunand (Photo credit should read EMMANUEL DUNAND/AFP via Getty Images)
US-FRANCE-GASTRONOMY-PASTRY-CRONUTS
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Crédito:
EMMANUEL DUNAND / Fotógrafo de plantilla
Editorial n.º:
170545403
Colección:
AFP
Fecha de creación:
14 de junio de 2013
Fecha de subida:
Tipo de licencia:
Con derechos gestionados
Inf. de autorización:
No se cuenta con autorizaciones. Más información
Fuente:
AFP
Código de barras:
AFP
Nombre del objeto:
Was7640338