
The cronut - half croissant, half donut - was quietly unveiled last Friday, with a small batch of 50.
Three days later, when 200 had sold out by 9.30am, one angry and disappointed customer 'flipped the finger' at staff on his way out of the pâtisserie.
'A lot of people ask me why we don't just do more?' the bakery's owner and chef, Dominique Ansel, told MailOnline. 'I'm a big fan of quality over quantity. . . It takes a lot to ensure all our other pastries are up to par with standards as well.'