In 2013, the cultural impact of Dominique Ansel's Cronut was immediate and profound, sparking a wave of food hybrids and redefining culinary innovation—and now, the James Beard Award-winning French pastry chef is introducing the first-ever vegan Cronut. This limited-edition croissant-donut hybrid can be tasted at the Dominique Ansel Bakery in New York City for a short time, while supplies last, and it's unique for not just its recipe but also its color.
Ansel partnered with paint brand Sherwin-Williams to bring the vegan Cronut to life based on the chosen 2024 Color of the Year. Upward SW 6239 is a shade of blue that's recreated in dessert form with butterfly pea tea flower and rice pudding.
Although creating vegan desserts can be a challenge due to the way alternative ingredients perform, the limited-edition Cronut is as light, airy and flaky as ever.
Why This Trend Is Growing
- Vegan Dessert Trends
- The introduction of the first-ever vegan Cronut by Dominique Ansel sparks a wave of plant-based dessert hybrids.
- Culinary Innovation
- Dominique Ansel's Cronut redefines culinary boundaries and inspires chefs to experiment with unique flavor combinations.
- Colorful Food Creations
- The partnership between Dominique Ansel and Sherwin-Williams showcases the use of food as a canvas for artistic expression.
Industries Being Reshaped
- Bakery and Pastry
- The introduction of the vegan Cronut opens up new opportunities for bakeries and pastry shops to diversify their plant-based dessert offerings.
- Food and Beverage
- The popularity of Cronuts and other innovative food hybrids creates a demand for unique and creative food and beverage experiences.
- Art and Design
- The collaboration between Dominique Ansel and Sherwin-Williams highlights the intersection of food and art, presenting opportunities for artists and designers to explore food as a medium of expression.
