Cronut › History of the croissant doughnut and the trademark
History of the croissant doughnut and the trademark
Laminated dough and fried dough both have long histories. Putting them together as a single pastry became famous in 2013.
Two old traditions
The croissant as we know it, a laminated yeast pastry, took shape in France in the 19th and early 20th centuries, based on earlier Austrian baking such as the kipferl. Fried dough is far older, found in many cuisines. Doughnuts, beignets and similar treats have been made for centuries.
The 2013 launch
The croissant-doughnut hybrid became well known in May 2013, when a New York bakery launched a pastry it called the Cronut. It drew long queues and a lot of press coverage, and imitators appeared across the world within weeks. We have not been able to check the bakery's own account for this site, so for exact dates and details please go to the bakery's official website and reputable news archives.
The trademark
"Cronut" is a registered trademark in the United States, owned by the New York bakery's creator. A trademark protects a name used to identify goods, not a recipe or the general idea of a croissant-doughnut hybrid. In practice this means that in the US other bakers have used descriptive names such as "croissant doughnut" or invented their own words.
Trademark rules differ by country, and we cannot say how the name is protected in the UK or elsewhere. If you plan to sell baked goods, search the UK Intellectual Property Office's trade mark register and take professional advice before using a brand name. This is general information, not legal advice.
How we use the word
On this site, "Cronut" appears only as the site's name and when referring to the original. In recipes and descriptions we say croissant doughnuts. We have no connection with the original bakery or its products.
The spread of hybrid bakes
After 2013, bakers around the world started combining pastry types. The cruffin (a croissant dough baked in a muffin tin), the croissant-style waffle and many ring pastries followed. See other hybrid bakes for more.
Home baking
You can make croissant doughnuts at home without any trademark concerns. If you give them as gifts or share them, there is no issue. If you sell them, use a descriptive name, and look into food hygiene registration with your local council. The Food Standards Agency publishes guidance for people starting a food business.
Next steps
Learn what they are or go straight to the recipe.
Why the word "hybrid" took off
The idea of crossing two familiar foods is easy to explain in one sentence, which is part of why it spread so quickly through news and social media. It also gave bakers a way to reuse skills they already had, from croissant making to doughnut frying, in a new combination. If you are curious about the original, look up the original bakery's own pages, and remember that you can enjoy the idea without copying a brand. Our recipe is our own version, built from standard laminated-dough technique.
Questions to ask if you want to sell
- Have I checked that my bake's name is not someone else's registered trade mark?
- Is my kitchen registered as a food business with the local council?
- Do I have a food hygiene plan and allergen information for customers?
Taking these steps early avoids problems later. This is general information, not legal advice.
Frequently asked questions
Can I make croissant doughnuts at home?
Yes. A trademark protects a name, not the idea or method of making a bake.
Why do you not call them cronuts in recipes?
Cronut is a US trademark. We use the descriptive name croissant doughnut.
Is this site connected to the original bakery?
No. We are independent and not affiliated.