Earlier this year, Dominque Ansel's trademarked cronut -- a croissant-doughnut hybrid -- was so popular people waited in line to buy it at a New York City bakery.
The cronut -- layers of puff pastry made into a doughnut shape and fried -- can only be purchased at the New York City bakery because of the trademark. Adding to the sugary, flaky cronut cachet is that the bakery only makes a certain amount each morning and once they are sold out -- usually within an hour of the bakery's opening at 8 a.m. -- the bakery makes no more.
Thanks to the Internet, the cronut became a international delicacy and bakeries and pastry shops are mass-producing and adapting their own versions of the flaky pastry like Manila's "Donut Croissant" and London's "Dosant," the New York Daily News reported
Quartz reported South Korea is now putting its own version of the cronut via Dunkin Donuts in neighborhoods throughout Seoul such as Gangnam, Jamsil and Myungdong.
The Dunkin Donuts South Korea Facebook page said the pastry is in such high demand stores had to give customers a two-pastry limit.