They may not be the all singing all dancing official real thing from Dominique Ansel in New York but there's no denying that cronut copycats have been appearing all over the world since the craze began.
Even those who live in New York are not guaranteed an official cronut because of huge queues still forming outside Ansel's bakery. Quick to jump on the bandwagon a number of businesses have filled the void creating their own versions of the food.
The Evening Standard have set about tracking the cronut copycats of London and created their own guide to where to get your hands on cro-dough's to dosants in the City.
From £2.50 messy bakery versions to more decadent £9,00 fine dining cropycats.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.