Trademark Trial and Appeal Board Electronic Filing System. http://estta.uspto.

gov
ESTTA Tracking number: ESTTA597312
Filing date: 04/08/2014
IN THE UNITED STATES PATENT AND TRADEMARK OFFICE
BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD
Notice of Opposition
Notice is hereby given that the following parties oppose registration of the indicated application.
Opposers Information
Name Crystalline Management, LLC
Granted to Date
of previous
extension
04/09/2014
Address 335 Paluxy Drive
Irving, TX 75039
UNITED STATES
Name Najat Kanache
Granted to Date
of previous
extension
04/09/2014
Address 335 Paluxy Drive
Irving, TX 75039
UNITED STATES
Attorney
information
ROBERT BG HOROWITZ
BAKER & HOSTETLER LLP
45 ROCKEFELLER PLAZA, 14TH FLOOR
NEW YORK, NY 10111
UNITED STATES
rhorowitz@bakerlaw.com, ejoyce@bakerlaw.com, nydocketing@bakerlaw.com
Phone:212 589-4200
Applicant Information
Application No 85936327 Publication date 12/10/2013
Opposition Filing
Date
04/08/2014 Opposition
Period Ends
04/09/2014
Applicant International Pastry Concepts LLC
Dominique Ansel
New York, NY 10012
NY
Goods/Services Affected by Opposition
Class 030. First Use: 2013/05/10 First Use In Commerce: 2013/05/10
All goods and services in the class are opposed, namely: Bakery desserts; Bakery goods; Bakery
goods and dessert items, namely, cheesecakes for retail and wholesale distribution and consumption
on or off the premises; Bakery goods, namely, croissant and doughnut hybrid; Bakery products;
Bakery products, namely, sweet bakery goods; Beverages made of coffee; Beverages made oftea;
Beverages with a chocolate base; Beverages with a coffee base; Biscuits; Biscuits and bread;
Biscuits, tarts, cakes made with cereals; Bread and buns; Bread and pastry; Bread doughs; Bread
mixes; Bread rolls; Bread sticks; Brioches; Cake doughs; Cake icing; Cake mixes; Cakes; Chocolate
for confectionery and bread; Cocoa-based beverages; Cocoa-based ingredient in confectionery
products; Coffee based beverages; Coffee beverages withmilk; Coffee-based beverages; Coffee-
based iced beverages; Confectioneries, namely, snack foods, namely, chocolate; Confectionery
chips for baking; Cookie dough; Cookie mixes; Cookies; Croissants; Doughnuts; Edible cake
decorations; Edibledecorations for cakes; Edible flour; Food package combinations consisting
primarily of bread, crackers and/or cookies; Instant doughnut mixes; Macaroons; Madeleines; Mixes
for bakery goods; Muffin mixes; Muffins; Pastries; Pastry dough; Pastry mixes; Prepared cocoa and
cocoa-based beverages; Prepared coffee and coffee-based beverages; Scones
Grounds for Opposition
Priority and likelihood of confusion Trademark Act section 2(d)
The mark is merely descriptive Trademark Act section 2(e)(1)
Torres v. Cantine Torresella S.r.l.Fraud 808 F.2d 46, 1 USPQ2d 1483 (Fed. Cir. 1986)
Other lack of bona fide use in commerce under Section
1(a) of the Lanham Act, misuse of registration
symbol under Section 29 of the Lanham Act
Mark Cited by Opposer as Basis for Opposition
U.S. Application
No.
85961168 Application Date 06/17/2013
Registration Date NONE Foreign Priority
Date
NONE
Word Mark CRONUTS
Design Mark
Description of
Mark
NONE
Goods/Services Class 030. First use: First Use: 0 First Use In Commerce: 0
Baked goods, namely, sweet donuts and savory donuts
Attachments 85961168#TMSN.jpeg( bytes )
CRONUT Notice of Opposition_Part 1_04-08-14.pdf(1832907 bytes )
CRONUT Notice of Opposition_Part 2_04-08-14.pdf(2577431 bytes )
CRONUT Notice of Opposition_Part 3_04-08-14.pdf(2547755 bytes )
CRONUT Notice of Opposition_Part 4_04-08-14.pdf(2362054 bytes )
CRONUT Notice of Opposition_Part 5_04-08-14.pdf(2725829 bytes )
CRONUT Notice of Opposition_Part 6_04-08-14.pdf(3214458 bytes )
Certificate of Service
The undersigned hereby certifies that a copy of this paper has been served upon all parties, at their address
record by First Class Mail on this date.
Signature /Robert B.G. Horowitz/
Name ROBERT BG HOROWITZ
Date 04/08/2014
IN THE UNITED STATES PATENT AND TRADEMARK OFFICE
BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD
NAJAT KAANACHE and )
CRYSTALLINE MANAGEMENT, LLC, )
Opposers,
v.
INTERNATIONAL PASTRY
CONCEPTS LLC and
DOMINQUE ANSEL,
Applicants.
)
)
)
)
)
)
)
)
)
)
Opposition No.:
NOTICE OF OPPOSITION
In the matter of the application of INTERNATIONAL PASTRY CONCEPTS LLC
and DOMINIQUE ANSEL (hereinafter referred to as "Applicants") for registration of the
designation CRONUT (hereinafter "CRONUT") in International Class 30 for "Bakery
desserts; Bakery goods; Bakery goods and dessert items, namely, cheesecakes for
retail and wholesale distribution and consumption on or off the premises; Bakery goods,
namely, croissant and doughnut hybrid; Bakery products; Bakery products, namely,
sweet bakery goods; Beverages made of coffee; Beverages made of tea; Beverages
with a chocolate base; Beverages with a coffee base; Biscuits; Biscuits and bread;
Biscuits, tarts, cakes made with cereals; Bread and buns; Bread and pastry; Bread
doughs; Bread mixes; Bread rolls; Bread sticks; Brioches; Cake doughs; Cake icing;
Cake mixes; Cakes; Chocolate for confectionery and bread; Cocoa-based beverages;
Cocoa-based ingredient in confectionery products; Coffee based beverages; Coffee
beverages with milk; Coffee-based beverages; Coffee-based iced beverages;
Confectioneries, namely, snack foods, namely, chocolate; Confectionery chips for
baking; Cookie dough; Cookie mixes; Cookies; Croissants; Doughnuts; Edible cake
decorations; Edible decorations for cakes; Edible flour; Food package combinations
consisting primarily of bread, crackers and/or cookies; Instant doughnut mixes;
Macaroons; Madeleines; Mixes for bakery goods; Muffin mixes; Muffins; Pastries;
Pastry dough; Pastry mixes; Prepared cocoa and cocoa-based beverages; Prepared
coffee and coffee-based beverages; Scones", Serial No. 85936327 filed May 19, 2013,
based upon a date of first use of May 10, 2013, which was published in the Official
Gazette of the United States Patent and Trademark Office on December 10, 2013,
NAJAT KAANACHE, a citizen of Spain and CRYSTALLINE MANAGEMENT LLC, a
limited liability company formed under the laws of Michigan (hereinafter referred to as
"Opposers"), both located at 335 Paluxy Drive, Irving, Texas 75039, believe they will be
damaged by registration of the designation CRONUT in said trademark application and
hereby opposes the same.
The grounds for the opposition are as follows:
1. The term CRONUTS was coined, created and first used by Opposers, as
a contraction of "creative donuts" and does not have any meaning in the English
language or any other language as applied to Opposers' sweet and savory donuts.
2. Opposers adopted and began using the trademark CRONUTS for sweet
and savory doughnuts for goods sold in intrastate commerce before Applicants
commenced using, and applied to register, the designation CRONUT for their goods.
3. Opposers have applied to register their CRONUTS mark, which is the
subject of pending U.S. Application 85961168 filed on June 17, 2013, for "baked goods,
namely, sweet donuts and savory donuts" in Class 30 ("the 168 application"), based
upon an intention to use.
4. Opposers also filed on July 12, 2013, an application to register CRONUTS
for "downloadable publications featuring recipes" in Class 9, "publications featuring
recipes" in Class 16 and "non-downloadable publications featuring recipes" in Class 41,
which is the subject of pending application SN 86008577 ("the 577 application"), also
based upon an intention to use.
5. Applicants' designation CRONUT is substantially identical to Opposers'
CRONUTS mark.
6. The goods set forth in Applicants' CRONUT application include
"doughnuts" which encompasses all types of doughnuts and thus are identical to
Opposers' goods.
7. The goods set forth in Applicants' CRONUT application are, or will be,
advertised, promoted, sold and distributed to customers who are the same customers
to which Opposers said CRONUTS donuts are advertised and sold.
8. Applicants' CRONUT application has been cited as a potential block
against the '168 application because of confusing similarity.
Count I- Likelihood of Confusion- Section 2(d) of the Lanham Act
9. Opposers are users of the CRONUTS mark for sweet and savory donuts
with rights prior to any rights Opposers may claim in the designation CRONUT.
10. Prospective and actual customers for Applicants' CRONUT goods who
are familiar with Opposers and their CRONUTS goods will likely be confused, mistaken
or deceived as to the source, origin, affiliation, connection or association of Applicants'
goods, or suffer reverse confusion, mistake or deception that Opposers are junior users
of their CRONUTS mark.
11. Registration of Applicants' designation CRONUT thus will damage
Opposers within the meaning of Section 2 (d) of the Lanham Act, 15 U.S.C. Section
1052 (d) .
Count II- Descriptiveness- Section 2(e)(1) Lanham Act
12. Opposers repeat and reallege paragraphs 1 through 11 as though fully set
forth herein.
13. On September 27, 2013; the U.S. Patent and Trademark Office issued a
refusal to register Applicant's CRONUTS mark in the '577 application on the basis that
the mark is descriptive. In support of the refusal to register the U.S. Patent and
Trademark Office Examining Attorney handling said application stated:
The term CRONUT refers to a hybrid donut I croissant. See attached
evidence from Wikipedia and various third party websites consisting of
news articles and recipes about how to make cronuts. For example, the
following articles state:
" Make your own Cronuts: DIY manual allows food-craze fans to avoid the
lines by making their own sugary treats at home" See
http://www.dailymail .co.uk/news/article-2389350/Cronut-recipe-Avoid-
linesstay-home-Cronuts-masses.html#ixzz2g81CZwBb
"How to make Cronuts" See http://sortedfood.com/#!/cronuts/ " Cronuts
are a mix between a croissant and a doughnut/donut, and are the most
gorgeous sweet treats that have been taking over Manhattan and London
for the last couple of months"
Therefore, applicant's mark refers to a particular type of baked goods - a
hybrid donut I croissant- that would be the subject matter of the recipes
in the context of applicant's goods and/or services. Applicant also has a
co-pending application for CRONUTS for baked goods (U.S. Ser. No.
85961168), which suggests that applicant is aware that CRONUTS are a
type of baked goods.
For the reasons stated above, the proposed mark merely describes the
subject matter of applicant's recipes, which are the subject matter of
applicant's goods and services and registration on the Principal Register
must be refused under Trademark Act Section 2(e)(1).
A true, accurate and correct copy of said Office Action is annexed as Exhibit 1 hereto.
14. On information and belief, CRONUT as applied to Opposers' "Bakery
goods, namely, croissant and doughnut hybrid" in their CRONUT application is merely
descriptive and does not qualify for registration on the Principal Register as per Section
2(e)(1) of the Lanham Act.
15. Opposers' CRONUT application should, therefore, be denied registration
on the Principal Register because of descriptiveness.
Count Ill - Lack of Bona Fide Use in Commerce - Section 1 (a) Lanham Act
16. Opposers repeat and reallege paragraphs 1 through 15 as though fully set
forth herein.
17. On information and belief, at the time of filing their application to register
CRONUT, Applicants had not used in interstate commerce the mark for the goods listed
in their application.
18. Opposers are being damaged by the United States Patent and Trademark
Office's acceptance of Applicants' CRONUT application. Accordingly, registration of the
mark should be refused due to nonuse of the mark at the time the application was filed,
under Section 1 (a) of the Trademark Act.
Count IV - Misuse of regi stration symbol - Section 29 of the Lanham Act
19. Opposers repeat and reallege paragraphs 1 through 18 as though fully set
forth herein.
20. On January 14, 2014, the United States Patent and Trademark Office
issued to Applicants Registration No. 4465439 for CRONUT.
21. On February 21, 2014, the United States Patent and Trademark Office
sent to Applicants' counsel, Candice S. Cook, Esq., a written communication advising
that said trademark registration issued due to a clerical error and was, therefore,
canceled.
22. Notwithstanding Ms. Cook's receipt of such notice Applicants, through Ms.
Cook acting on their behalf, sent to Opposers' counsel a letter dated April 4, 2014,
accusing Opposers of infringing upon Applicants' rights, claiming that "the Dominque
Ansel Bakery (the "D.A. Bakery") has registered the trademark Cronut™".
23. Applicants also are using the registration symbol in connection with
CRONUT on their website at www.dominigueansel.com. A true, accurate and correct
copy of a page from that website showing such use of the registration symbol is
attached as Exhibit 2.
24. On information and belief, Applicants are intentionally misusing the
registration symbol in an attempt to deceive the public into believing their CRONUT
mark is registered and also are wrongfully asserting CRONUT is registered in their
enforcement efforts.
Count V - Fraud upon the United States Patent and Trademark Office
25. Opposers repeat and reallege paragraphs 1 through 24 as though fully set
forth herein.
26. At the time of filing their application to register CRONUT, Applicants,
through their attorney Candice S. Cook, Esq., stated in a declaration to the U.S. Patent
and Trademark Office as follows:
The undersigned, being hereby warned that willful false statements and
the like so made are punishable by fine or imprisonment, or both, under
18 U.S.C. Section 1001, and that such willful false statements, and the
like, may jeopardize the validity of the application or any resulting
registration, declares that he/she is properly authorized to execute this
application on behalf of the applicant; he/she believes the applicant to be
the owner of the trademark/service mark sought to be registered, or, if the
application is being filed under 15 U.S.C. Section 1051 (b), he/she
believes applicant to be entitled to use such mark in commerce; to the
best of his/her knowledge and belief no other person, firm, corporation, or
association has the right to use the mark in commerce, either in the
identical form thereof or in such near resemblance thereto as to be likely,
when used on or in connection with the goods/services of such other
person, to cause confusion, or to cause mistake, or to deceive; and that
all statements made of his/her own knowledge are true; and that all
statements made on information and belief are believed to be true.
27. On information and belief, at the time Ms. Cook signed said declaration,
Applicants had not used the CRONUT mark for the goods in their application.
28. At the time Ms. Cook signed said declaration, her statement that the mark
was in use for all of the goods was a false representation about a material fact.
29. On information and belief, Ms. Cook knew that the representation she
made was false, as did Applicants.
30. On information and belief, the statement that the mark was made in
connection with all of the goods in the application was intended to deceive the United
States Patent and Trademark Office.
31 . On information and belief, Applicants knowing of the falsity of their
misrepresentation, never took any steps with the United States Patent and Trademark
Officer to correct their misrepresentation.
32. On information and belief, the United States Patent and Trademark Office
reasonably relied upon the misrepresentation, and as a result published the CRONUT
application for opposition purposes.
33. Opposers, having to oppose the CRONUT application, are being
damaged as a result of Applicants' misrepresentation.
WHEREFORE, Opposers pray that this opposition be sustained and that
application Serial No. 85936327 be refused registration.
Dated : New York, N.Y.
April 8, 2014
Respectfully submitted,
BAKER & HOSTETLER LLP
           
Robert B.G. Horowitz
Attorneys for Opposer
45 Rockefeller Plaza
New York, N.Y. 10111
(212) 589-4200
CERTIFICATE OF SERVICE
I hereby certify that a true and correct copy of the foregoing Notice of Opposition
and Exhibits were served by first class mail , postage prepaid, this 8
1
h day of April, 2014
in an envelope addressed to Applicant, as follows:
Candice S. Cook, Esq.
Ca-Co Global Inc. I The Cook Law Group
77 Water Street, 8
1
h Floor
New York, New York 10005
EXHIBIT 1
To:
Subject:
Sent:
Sent As:
Najat Kaanache (rhorowitz@bakerlaw.com)
U.S. TRADEMARK APPLICATION NO. 86008577- CRONUTS-
48472.04
9/27/2013 6:06:30 PM
ECOM101@USPTO.GOV
Attachments: Attachment- 1
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UNITED STATES PATENT AND TRADEMARK OFFICE (USPTO)
OFFICE ACTION (OFFICIAL LETTER) ABOUT APPLICANT'S TRADEMARK APPLICATION
U.S. APPLICATION SERIAL NO. 86008577
MARK: CRONUTS
CORRESPONDENT ADDRESS:
ROBERT B.G. HOROWITZ, ESQ.
BAKER & HOSTETLER LLP
45 ROCKEFELLER PLZ FL 14
NEW YORK, NY 10111-0100
APPLICANT: Najat Kaanache
CORRESPONDENT'S REFERENCE/DOCKET NO :
48472.04
CORRESPONDENT E-MAIL ADDRESS:
rhorowitz@bakerlaw .com
FIRST OFFICE ACTION
*86008577*
CLICK HERE TO RESPOND TO
http://www.uspto.gov/trademarks/teas/n
STRICT DEADLINE TO RESPOND TO THIS LETTER
TO AVOID ABANDONMENT OF APPLICANT'S TRADEMARK APPLICATION, THE USPTO
MUST RECEIVE APPLICANT'S COMPLETE RESPONSE TO THIS LETTER WITHIN 6 MONTHS
OF THE ISSUE/MAILING DATE BELOW.
ISSUE/MAILING DATE: 9/27/2013
The referenced application has been reviewed by the assigned trademark examining attomey. Applicant
must respond timely and completely to the issue(s) below. 15 U.S.C. §1062(b); 37 C.F.R. §§2.62(a),
2.65(a); TMEP §§711, 718.03.
SUMMARY OF ISSUES:
1. Refusal: Mark is Merely Descriptive: Subject Matter of Publication
2. Requirement: Information Requirement
3. Advisory: Prior Pending Application
Applicant must respond to the following refusals and/or requirements.
1. SECTION 2(e)(1) REFUSAL- MERELY DESCRIPTIVE
Registration is refused because the applied-for mark merely describes the subject matter of applicant's
publication. Trademark Act Section 2(e)(l), 15 U.S.C. §1052(e)(l); see TMEP §§1209.01(b), 1209.02. A
term that describes the subject matter of a publication is merely descriptive under Trademark Act Section
2(e)(l). See H. Marvin Ginn C01p. v. Int'l Ass'n of Fire Chiefs, Inc., 782 F.2d 987,228 USPQ 528 (
Fed.Cir. 1986); In re Taylor & Francis [Publishers] Inc., 55 USPQ2d 1213 (TTAB 2000) (holding
PSYCHOLOGY PRESS merely descriptive of books in the field of psychology); In re Waverly Inc., 27
USPQ2d 1620 (TTAB 1993) (holding MEDICINE merely descriptive of ajoumal); In re Women's
Publ'g Co., 23 USPQ2d 1876 (TTAB 1992) (holding DECORATING DIGEST merely descriptive for a
magazine); In re Oriental Daily News, Inc., 230 USPQ 637 (TTAB 1986) (holding Chinese characters
meaning ORIENTAL DAILY NEWS merely descriptive of a newspaper).
Applicant's mark is CRONUTS in standard characters for the following publications:
Class 9: Downloadable publications featuring recipes
Class 16: Publications featuring recipes
Class 41: Non-downloadable publications featuring recipes
The term CRONUT refers to a hybrid donut I croissant. See attached evidence from Wikipedia and
various third party websites consisting of news articles and recipes about how to make cronuts. For
example, the following atiicles state:
"Make your own Cronuts: DIY manual allows food-craze fans to avoid the lines by making their own
sugary treats at home" See http://www.dailymail.co.uk/news/article-2389350/Cronut-recipe-Avoid-lines-
stay-home-Cronuts-masses.html#ixzz2g8ICZwBb
"How to make Cronuts" See http: //sortedfood.com/#!/cronuts/ "Cronuts are a mix between a croissant
and a doughnut/donut, and are the most gorgeous sweet treats that have been taking over Manhattan and
London for the last couple of months"
Therefore, applicant's mark refers to a particular type of baked goods- a hybrid donut I croissant- that
would be the subject matter of the recipes in the context of applicant's goods and/or services. Applicant
also has a co-pending application for CRONUTS for baked goods (U.S. Ser. No. 85961168), which
suggests that applicant is aware that CRONUTS are a type of baked goods.
I
For the reasons stated above, the proposed mark merely describes the subject matter of applicant's
recipes, which are the subject matter of applicant's goods and services and registration on the Principal
Register must be refused under Trademark Act Section 2( e )(1 ).
Although applicant's mark has been refused registration, applicant may respond to the refusal(s) by
submitting evidence and arguments in support of registration.
· RESPONSE OPTIONS
Although applicant's mark has been refused registration, applicant may respond to the refusal(s) by
submitting evidence and arguments in support of registration.
• SUPPLEMENTAL REGISTER- INTENT TO USE APPLICATION- ADVISORY
A mark in an application under Trademark Act Section 1 (b) is not eligible for registration on the
Supplemental Register until an acceptable amendment to allege use under 37 C.P.R. §2.76 has been filed.
37 C.P.R. §§2.47(d), 2.75(b); TMEP §§815.02, 1102.03. When a Section 1(b) application is successfully
amended to the Supplemental Register, the effective filing date of the application will be the date on
which applicant met the minimum filing requirements of37 C.P.R. §2.76(e) for the amendment to
allege use. 37 C.P.R. §2.75(b); TMEP §§816.02, 1102.03.
In addition, the undersigned trademark examining attorney will conduct a new search of the Office records
for conflicting marks based on the later application filing date. TMEP §§206.01, 1102.03.
Applicant must respond to the following additional requirement(s).
2. REQUIREMENT FOR INFORMATION
To pennit proper examination of the application, applicant must submit additional information about the
goods and services. See 37 C.P.R. §2.61(b); In re Planalytics, Inc., 70 USPQ2d 1453, 1457-58 (TTAB
2004); In re DTI P'ship LLP, 67 USPQ2d 1699, 1701-02 (TTAB 2003); TMEP §814. The requested
information should include fact sheets, instmction manuals, brochures, and/or advertisements. If these
materials are unavailable, applicant should submit similar documentation for goods and services of the
same type, explaining how its own product or services will differ. If the goods and services feature new
technology and no information regarding competing goods and services is available, applicant must
provide a detailed factual description of the goods and services.
Factual information about the goods must make clear how they operate, salient features, and prospective
customers and channels of trade. For the services, the factual information must make clear what the
services are and how they are rendered, salient features, and prospective customers and channels of trade.
Conclusmy statements will not satisfy this requirement for information.
Applicant must explain whether "Cronut" has any meaning or significance in the industry in which the
goods and/or services are manufactured/provided, or if such wording is a "term of art" within applicant's
industry. See 37 C.P.R. §2.61(b); TMEP §814.
Further, applicant must provide additional information about this wording to enable proper examination of
the application. Specifically, applicant must respond to the following questions:
Whether "CRONUTS" or describes the subject matter of applicant's recipes?
Whether applicant's recipes enable the user to make hybrid donut I croissants bakery goods?
Whether the relevant industry uses the wording," Cronut" or" Cronuts" to refer to type of pastry?
Failure to respond to a request for infonnation is an additional ground for refusing registration. See In re
Cheezwhse.com, Inc., 85 USPQ2d 1917, 1919 (TTAB 2008); In re DTI, 67 USPQ2d at 1701-02. Merely
stating that information about the goods and services is available on applicant's website is an
inappropriate response to a request for additional information and is insufficient to make the relevant
information of record. See In re Planalytics, Inc., 70 USPQ2d 1453, 1457-58 (TTAB 2004).
3. PRIOR-FILED APPLICATION(S)
The filing dates of pending U.S. Application Serial Nos. 85954781 and 85936327 precede applicant's
filing date. See attached referenced applications. If one or more of the marks in the referenced
applications register, applicant's mark may be refused registration under Trademark Act Section 2( d)
because of a likelihood of confusion with the registered mark(s). See 15 U.S.C. §1052(d); 37 C.P.R.
§2.83; TMEP §§ 1208 et seq. Therefore, upon receipt of applicant's response to this Office action, action
on this application may be suspended pending final disposition of the earlier-filed referenced applications.
In response to this Office action, applicant may present arguments in support of registration by addressing
the issue of the potential conflict between applicant's mark and the marks in the referenced applications.
Applicant's election not to submit arguments at this time in no way limits applicant's right to address this
issue later if a refusal under Section 2( d) issues.
Upon receipt of applicant's response resolving the following requirement(s), action on this application
will be suspended pending the disposition ofU.S. Application Serial No(s). 85954781 and 85936327. 37
C.P.R. §2.83(c); TMEP §§716.02(c), 1208.02(c).
ASSISTANCE
Please telephone or e-mail the assigned trademark examining attorney with any questions related to this
Office Action. All relevant e-mail communications will be placed in the official application record;
however, an e-mail communication will not be accepted as a response to this Office action and will not
extend the deadline for filing a proper response. See 37 C.P.R. §2.191; TMEP §§304.01-.02, 709.04-.05.
/Susan B. Allen/
Trademark Attorney
Law Office 101
571-272-5985
susan.allen@uspto.gov
TO RESPOND TO TIDS LETTER: Go to http: //www. uspto.gov/trademarks/teas/response forms.j sp. Please
wait 48-72 hours from the issue/mailing date before using the Trademark Electronic Application System
(TEAS), to allow for necessaty system updates of the application. For technical assistance with online
forms, e-mail TEAS@uspto.gov. For questions about the Office action itself, please contact the assigned
trademark examining attomey. E-mail communications will not be accepted as responses to Office
actions; therefore, do not respond to this Office action by e-mail.
All informal e-mail communications relevant to this application will be placed in the official
application record.
WHO MUST SIGN THE RESPONSE: It must be personally signed by an individual applicant or
someone with legal authority to bind an applicant (i .e., a corporate officer, a general partner, all joint
applicants). If an applicant is represented by an attomey, the attomey must sign the response.
PERIODICALLY CHECK THE STATUS OF THE APPLICATION: To ensure that applicant does
not miss crucial deadlines or official notices, check the status of the application eve1y three to four months
using the Trademark Status and Document Retrieval (TSDR) system at http://tsdr.uspto.gov/. Please keep
a copy of the TSDR status screen. If the status shows no change for more than six months, contact the
Trademark Assistance Center by e-mail at TrademarkAssistanceCenter@uspto.gov or call 1-800-786-
9199. For more infonnation on checking status, see http://www.uspto.gov/trademarks/process/status/.
TO UPDATE CORRESPONDENCE/E-MAIL ADDRESS: Use the TEAS form at
http: //www. uspto. gov /trademarks/teas/ correspondence. j sp.
Print: Sep 27,2013
DESIGN MARK
Serial Number
85936327
Status
NON-FINAL ACTION - MAILED
Word Mark
CRONUT
Standard Character Mark
Yes
Type of Mark
TRADEMARK
Register
PRINCIPAL
Mark Drawing Code
(4) STANDARD CHARACTER MARK
OWner
85936327
Dominique Ansel INDIVIDUAL FRANCE Dominique Ansel 189 Spring Street
New York NEW YORK 10012
OWner
International Pastry Concepts LLC LIMITED LIABILITY COMPANY NEW YORK
Dominique Ansel 189 Spring Street New York NEW YORK 10012
GoodsJServices
Class Status -- ACTIVE. IC 030. US 046. G & s: Bakery desserts;
Bakery goods; Bakery goods and dessert items, namely, cheesecakes for
retail and wholesale distribution and consumption on or off the
premises; Bakery goods, namely, croissant and doughnut hybrid; Bakery
products; Bakery products, namely, sweet bakery goods; Beverages made
of coffee; Beverages made of tea; Beverages with a chocolate base;
Beverages with a coffee base; Biscuits; Biscuits and bread; Biscuits,
tarts, cakes made with cereals; Bread and buns; Bread and pastry;
Bread doughs; Bread mixes; Bread rolls; Bread sticks; Brioches; Cake
doughs; Cake icing; Cake mixes; Cakes; Chocolate for confectionery and
bread; Cocoa-based beverages; Cocoa-based ingredient in confectionery
products; Coffee based beverages; Coffee beverages with milk;
Coffee-based beverages; Coffee-based iced beverages; Confectioneries,
namely, snack foods, namely, chocolate; confectionery chips for
baking; Cookie dough; Cookie mixes; Cookies; Croissants; Doughnuts;
Edible cake decorations; Edible decorations for cakes; Edible flour;
Food package combinations consisting primarily of bread, crackers
and/or cookies; Instant doughnut mixes; Macaroons; Macaroons;
Madeleines; Mixes for bakery goods; Muffin mixes; Muffins; Pastries;
·1·
Print: Sep 27, 2013 85936327
Pastry dough; Pastry mixes; Prepared cocoa and cocoa-based beverages;
Prepared coffee and coffee-based beverages; Scones. First Use:
2013/05/10. First Use In Commerce: 2013/05/10.
Filing Date
2013/05/19
Examining Attorney
GAYNOR, BARBARA
Attorney of Record
Candice Cook
___ ronut
Print: Sep 27, 2013
DESIGN MARK
Serial Number
85954781
Status
SUSPENSION LETTER - MAILED
Word Mark
THE CRONUT HOLE
Standard Character Mark
Yes
Type of Mark
SERVICE MARK
Register
PRINCIPAL
Mark Drawing Code
( 4 ) STANDARD CHARACTER MARK
Owner
85954781
Stephen Faung INDIVIDUAL UNITED STATES 1606 Great Plain Ave Needham
MASSACHUSETTS 02492
Goods/Services
Class Status -- ACTIVE. IC 035. US 100 101 102. G & S: Retail
bakery shops.
Filing Date
2013/06/10
Examining Attorney
KIM, SOPHIA. S.
-1·
The Cronut Hole
litnJfan.wi \Qpeda orafv.il<i/Cronj 09127/2013 05·32 08 PM
WIKIPEDIA

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Cronut
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FromWlkipe<b, lhe free encycloped":a
Ttis article •ppe.an to be wrltten IIJ<e a n .advertisement Please iffl)fc.Ne 11 by re'o'lriting prOOlOtional coriert from a neWal poir1 o1.,.;ew and remcMng arrt
extefflal •nks. 2\lf.Jf
The Cronut is a pastry dev'ek)ped by chef Dominique Ansel f01 Dofr"nique Ansel Bakery in NeoN Yorll: CrtyJ
1
1., May 2013, the bakery the name. mtation versions of
A1lsetscrci"iS<lni400JhN.1 h;brid • "mn.rrJ in Si!irt. t00-;}21 l o'i A'1.l i?!'JS.Dl

ilflj sirri!.Jt   iiJso  
de-1\'lccOO 151 Tltese sirril.i!1 wrsion-;   m::fEr n;JillE'S sirr.e the rM"k. Crortut has peofln!J tra1roJiJJk. i!ll p(:liJ;iJ6ons filo?dwlth the USPTO and Lrt.srn.l licn:lly The bW::r;'s F.acEbook sile
states that QOI"M is not a generic term to describe al crolssari-douQMulil)t>rids. bU: a spedfic pastJy assocta!ed v.i lh the baJceryPl A Boston Globe article desoibes the Domlrique Ansef Bakeey
croissart-dot.9nt h'ibOd as a food portmarteauJ
6
l
Content5 {hlde)
::=.:... I
3 Charity camp.ign l
4 Smi.v retiJes
5 Conl.rlwefsy
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The Oomirique Ansel Bakef)"s v;ehsi1e states that !hough the item is best desaibed as ·Har Croissari, Ha l DougMut" it is not made by sirr(>ty tr,i ng crolssari dough, lSI bU. al)-pe oUaflinated doogh
using a proprietary recipe !hal took the chef two morths and 10 redpes to create.
coverage ·---- - ---··--···-·-------····-······----------
Ansefs Crow has been feaf\J"ed on lata N:oghll:.)"lh Jimmy Fa/lon,f
10
1 The Today

Good Morning Americall21 and Piers Mmgan Uva on CNN \'oilh host Althony 80U"d:Un.1
13
1 Dorri ri(lJE! Ansel's Croru has aJso been seen with
celebrities 1-l.eidi KUn,f
1
JJ Hugh Jadlmm,Joel P.tcHale,fiSl a.nd Errrna    
In Seoterrber of 2013. Vidoria Beckham was rliTIOfed to been conned into Oll"chasina a fake Crooot. She was cafed <Xi v.flen it dlsdosed that Oominiaue Ansel's real Crords were dfered exdlsiveb to the rastion brand Ooefina
t!to://en_wikipeda.oraN.iki!CroaJ OW27/2013 05·32:08 PM
bl   Ul LV I ..:I, VIUUita Ill U.WifEU II W \AUIIIJL. .:::>Ue \Y"d.S V.11ellll UISllOSl:c'\l bl<tl     UUI"IJlS \Yl'll! Ulll!ll:.'ll 1!.\0USM:!'rj Ill Ule UIIUlll...JVe'IIIY
Ceremony due 9 prior Chef Ansel andthefastionbfandl
1
71
Charity campaign lediiJ
In JltJ2013, DO!Dricp:! Ansel Bakel)llatn:hed a series olcharitaNe C&IT1l3ignsv.ilhthei r QorU product to beoefrt Ule Food Bar« for Nev York c;ty.I
11
1The 011Jllaign The Croo.A Protect. sponsored by Dorrinique AnseJ 9nd lh"eeirtems at
BBH beoefr1ed Food BankforNewYOO. City by raising a.<er !6Kin6 days withody 12 Croo.ts.l
19
1
In Septerrbef 2013, DominiQUeAnsel Bakery paltrE!ed with Shake Shack to olfer Qonul Hole Concretes, the Qon.A Holes hom DomiriQOO Ansel Bakery and brO"Jan bltter caramel custard. Hllldreds ot people I ned lJ) as
eartj as 4am at a chance to pu-dlase one ol the 1000 Qoo.A Hole Concretes.. AI pmceeds were donated to the NYPD Wido'.vs and Chi);ten FlM and Madison Square Park Conservancy. M()(e than $5,300 was raised. !201
Similar recipes ,..,,,
Chef Alina EiseMauer of Sweet Kitchen & Bar in Wot"cester, Massachusats, daimed lhat she was the first to try croissart doogh and has been seMng her ·oosan:s· since 2006.
A Vancower, Canada bakerr has irtrodoced a varian known as lhe frissart.P
1
l A version ol the aois:sari-doogru tr,-trid has been irtroduced in the Phifppioes.l22l The croissari-dougtvli.A ff,'brid folcr...-s other" aoissart variations such as
the cotlue aoissart, Q oissan'Wich. Pfelzel aois.sari, aoque aoissari and YLm1VlTil butt2'31 A tlkx1seat Canada bakery mmed their version of the fried pastry The Cronel:lo,l2"1 v.trdl includes sv.-eet custard piped inside.
OIJing 2013, at the am.al caoaci an Embition In Tororto. OrWio, Canad"an NatiomJ Exhibition food verdoc Epic Bwgers and Waffles sold their version of a "croo.t' btrger, a cheesebtl"ger vlilh 9 fried croissart tv. and topped
with maple bacoojdm. The staM was stu doY.1l on August: 18 alter approximalei'J 230fel ill,lncixflog se'a'efaldoHn people v.Mwere sertto hospital for setious gastrolns1esti nal prOblems. oflhe acne bu"gerwere tested by the
city's heakhdepartmert and concUdedthat lhemapie.bacoojamhad beencoriarrina.ledwith Staphylococcus alleus toxinJ
2
SI Epic Btxgers is not affilialedY.ith DomiriqueAnsel BakeryJ2fiJ
The Swiss relaller Mig-os started seang aocu:s In AUgusC 2013. To Pfe't"elt llis, AIISel<liY"IOlllCed thai he irtended to register •c:ron..t• as a SYI1ss trademarlt 12
7
1
AJ.Ihe 201.3 cana<Jan NaDonal ExNbfllon bact eo a rrom crorK.«S sotd at Epic Blrgers, a Tororto.base<J croru eat err, caused fOOd pol SOOng In O'i"el 200 patroos. 1
29
!u was   that Tororto bakery Le DOICI 'kflleh SI.4>Pfed tne cronu:s and
bacon jam lopping was responsible for the cortarrination. (29) The crOfUS in Canada are not affiialed v-.'ith DomiriQUe Ansel Bakery.
See also
• USiot pastries
• Crule<
References !ed;tJ
------------------
1. "" lntroduo:k'og lheCron\A a DougtnA-CrolssarR tt,'bOd Tflat l.la'jVery WeJ CharQe · Grub Strei:t tlew YOO:E-
2. ... l"lttpJfSOOUS  
3.    
4. • 'Cronur craze t1as made •to Jact-..sonvlelf JJne 28, 2013 FCt4
5. • ab A tlOCllelnadeversloo oflhe-Cmnui!9 M:OOeapcis StarTrtwe-Jun 26., 2013
6. •    
0912712013 05·32:08 PM
7. • http$"1,.._.
6. " V.'trfv.£" loVe 'cronuts', The devllsh poll ol' !he b:ld BEtll6tmef Ar.e09. 2013
9. "- CroniJI 1011 Dom'niQVeAnse!Sai:eryl!P
10. "ChefDcllnWqueA.n!el IJate:s Crcr.uts • Sllo'.retps lllgN 11#\ Jmny Falor\!9
1 t. " G001g r.uts rorewouts: Meellhe newdesSErt sensallcn . TOOAV com ill
12. " tAut CtOI'Iut Crnfs.sant-Oonul HytiOd Pastry \-\'Orkl "&yStoml I ABC l.!Ns
13 "TI'Ie •croourvs tne'"DKA." - Anltlony8ouflla!nnlconte5tnemanbehindthepii5tnes  
14 .. http1f.VNW.d#1mat.co        
16. " http   htt'I11P
17. • tlUp1Jny racke<l  
18 • War4ACronut? Dona!e ToA Food Bank I Fast CCmpany I Bus.inas t hlovali«lt9
19
20. • http:ll"1v.w nyOa:lyne"r.>  
21. CaMda.: fE'ter KU Van<Otf'lt!f As 'Fnssant' Unvdedc9 The HvfflngtooPost B.C. By Fl:;lna P, klfrOir
22. " •ArJI>lhef PH 'cronut SUttaces"lf. ABS-Cfllllb"S. 201J-00..16. Retl1eYea2013-07.01 .
23. • From Crotssant to CtnoohP JIXIe 11, 2013!le-•Yort nnes
24 "Cronut IAooiH!'al - Tne Crmettoll'
25. " "Cronut buf"gerb ltlt: CUE IJness- Tornnto Fubk TOo'OO!O St¥-ALIQUsf 23, 2013 Rttrk:\"edAuglts12.&, 2013.
20 . .. r..trrfll'
27. " "Stre't till CrOf'\UI-Kople Cl!!i J.!lgrOS"t9 Berner 1 SeptEfTtler2013 Retr!EYOO 1 5£-p(aroeJ 2013.
28.    
29    
External links l"'"l
• Dominique Ansel Bakery If
K:;l Foodpoffal
• •
This ....as 13.stmod<lied oo 27 September2013 a:\20.19.
Te>:l avaiati.elll"lda !he CRative may OW! By uU-.J it\5 .sde. )W the Terns art.tse aod Prttac:y Po&:r
a registered trademarlt or FotnJatlon.lnc., a non.-pt"otl 01gam.;.tion
ttto:/Mvm.qubslreet com'2tl1310Sidomini oua=ansek;[Co(l,j;_html 09/2712013 05:34:34 PM
ti.\ I L\' I OUli !'I' Wli
GJ!!UJ.O::n
Starch
• • • fad.,.,..._a(IU/QaopGt r•-DtY'• rn t...

NOWOFftl
Ale.candria
Introducing the Cronut, a Doughnut-
Croissant Hybrid That May Very Well
Change Your life
    •:·  
   

Starting tomorrow, this round, glazed thing you see befort )'OU wiD be added to
the permanent oollection at Dorniniqut': Ansd Bakery. Becau..<e it's part croissant
and part tht: pamy (}\tf is, appropri.atl!ly, rallil)81t a cronut. (Go
ahead. you know, Each one of these puppi!s 5
made from pastry doU&h that's been shu ted, laminated, proofed, thl!n fril!d like
a doUghnut and roiled In fla,·oredsll,!ar. But that's not aiC are
also filled \\ith a not-so-sweet Tahitian nnilla cream, sken a fresh coat of rose
slue, ;md bedazzled 1\ith rose sll,9r. Got it? Good. Let's brielly exi1fl1ine_ tht:
sheu implausibility and engineering &enius that l:oes into eaclJ. ooe ofthe..<e
tilrYJMMv crut>strestCCir'IV20 13105/dom'nique-ansel-crorJ..t html 09/27/2013 05:34:34 PM
thlng>.
First call your friendly neiz,hborhood pastry chef and ask him or her what
happens when you try to fry uolssan.t dout,h.Jt's not preU}'· E\·en ff the
laminated layers don't separate instantly and part ways in the hot oil ri:t: ways to
Swllhly, Ll 1<1 l dulll,h 1'ill l.a\·e ii lwupy, .acl,lLUd
une\·en before it e\·er r;ets to the r;oklen brown Ansel5ays it took
around ten ret:lpH and adjustments to multiple \•arlables oft:in:\1!' and
temperattn'1! before he folmd a speda1 tricl:.to sheelin3 the dough. then learnint
to fry it in grapesud oil at one 'PKific: (and somtwhat na-et)
1be fried uonut )ooL:s like this on the bb-ide:
IX" 11:1l.. t-.t
 
To finish. It's filled hithueam. anotht'rfeat that's also a bit diffkult to puD off in
a pastry that has a pwrlled-out center hole. lhe finished tronut tastes abt like
a dassil:: r;lazed doughnut. but pretty much more awesome, and its layers peel
l'lpart those In a nillll' cupe cake. •
Ansers work \\ith religicuses and his reltwention of the fraisier already
had us con\'inced that the pastry chef routinely dares to dream at hk Soho shop
And is ne\'er content to rest on hi3 macarons (thouth those are aho \'ery r;ood),
but this isjurtsortofnuts. It's a bold step fonrard for pastJy.
Cronuts are $5.00 l'lpiece and r;o on sale tomorrow at the bakery, justin time for
Mother'& Day. F\.wors will cha.n!;e: Ne:tt month's cronut will ha\·e lemon maple
&laze, maple syrup cream, and ifi!htly salted 5!J&ilf on the 1ides.
Dominique Ansel Bak"lf, J6y spring St., nr. 71tompson St.;
Earll a: Anatonty of a cake; Will Cotton and Dominique Aruel'.s Frah'ier
DebutsinSoho
• : It should be noted that do not 1hare anJI pastry tdth member.r
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• • • •
NOW OPEN
Alexandria

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dotuQ111 bllt mo.st ccmmonfvas thr cronllt.
hup.jfonhgourm.D-nd.C()f'l/:xuJ/ol/o:ofoudJU!OS-Uoliun...
4':":<..- .,..,
OJJG• Ptutry it. C"an't l.tuit to try onr.
Q L'>-o
lS1l'trltiJl:ir.dofh1:racrulltr?
• q ll'iaf'l : Q u•
€rL-r1 • OulluJ art tuisttd, andthtst are madtfrom laminottd
cro:Ssant dour; h. Sooa light and pttli au 'OY in la!,'CI. A..'!AZL\""G!I!
f.} U•
I hador.t ofthnr this morning, ar.dOHJH'G.-t1\1\111\"DDDD!!I
..    
D.-I.. Ua: Ctuntp.'aa, but I am so lt:ld that .Yrw J"orln-rlhould In la!Ufird
u-ith thif l:ir.d oflnv:lforFrmchpastriu ....• ,.·otn'tn C'!ou to thr ln'tlin
Tol;J,-o,nottommtioninPruis.
ttto:I/WM'i aybslreat corn/20 13/0S/dominioua-.ansek:rOf'U html 0912712013 05:34:34 PM
Dominiq>.rtAnulC'OJido,';OI\1WSG .
• • ...,., t; ;;.py , Q u.

OK. '"p(!r!

'Sit;h• roufrrcdJ.'U!ITC"OJIYtditOTf, didn't you?
.. ........  
 
-1•0o, hcrta!lvUpartcroi.uont ar.dportdoughnut.
• • ;:} l •h
£Lwything-w.d/ n;ra."'ll'DU7HI.YG- that babry makrs is J'IITt,
w:zndalousi::«n.Yn.
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mujfil!, b:.:t V.t dou9h U tind ofliho croisJ<VIt uith a su•ut cnmchy
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THEOPERA

  •
LOCAL
The 'Cronut' ... Er, That's the
'Doughssant' ..• Has Arrived In St. Louis
Brett Blume
.u( 8201l TJ 9Jll
   
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  •
•  
FlltdUnder
  •
........... ,.1'«:1»11.&:;.111
RtlaltdTags

 
Kr• Vcrt.Ull.:.
l .... Listen Ll:tS J["j
-----------·
TinderBox
1
6 ..
of wine and get
10% off total price!
13275 Manchester Road
Des Peres, MO 63 13 1
LOCAL Offers
...
Mo:/lstloli5_r::b§loca!_com12Q13107/0Mhe-cront.l·ar-thats-th9-doughserl-has-anived--in-st-lot.ist
09127120 13 05:35'30 PM

ST. LOUIS {KI'.IOXJ- donuts atld croiuants have both
bun iltomd a loog, Joog tme.
But cOC'I'tine the tAo ano )'OU fla',-e a tnte sensatiOn thai's lettlg the
Ctmaly W0M ti'J IIO.'m
And •Me )'OU may have heard of !he 'cronut', }'OO may noc b.! nare
11\al no.Yatrti!d n St l OUIS.
O'M'IUOIIIa!SOZ.cafe i!lll'!eCOtonadoon UMe-Jnut
SLU and a secon410t:al!on n Rktlmood HE-IghtS, fECEfdtJ mt.ed 111e
shOp 11t1tre tne 'tronufns ntrOCIUCed an..1brougtolthe

"tronut' the name soBtcli:er
rteld a contest on his Fa<.ebOOII page to lei customers vote on a r.ew
name. 'frith the 11W'!er beln-J 'OOOghnanr.
"Crolssanl dotl)h !halls hand-fooned and dEEp-toed: Becker
e4l!.Utsto .... · n·stroughtout. tOI:edncmam..."'C''SUI}af...
so irs 111ormor a conut UIC a crOin.ant IQVeiMt. •
Hlslocatt.,;l5ttsstllffng•
Ylith t hoco!.ate, oryoo can
gdtlleorignalcooc:odlon
r_,rS2-toC(Kh.
Ttlat'sirl\leea a
1.4<J:.€Stem barga!n . 'AMI
IU!hpl-Oplelnllt.'NVOI1C
SSeep'ng oolhesldewal:

IMylloerenrstlntrOO\K!d
t>actnlltay. andsome
'"" -.-ung TO pay
 
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gettl'lf:I(OOUgflssanthol
SpoN.ortdllnl<t
()
Ufelock® OtftcJal Stte
learn J.l.«e AbotA: Uelock
utmate"' Protection flaol.
Uel.:AI.C:CM
Your RKOrd is Online!
Sea«:hAnyooel Step 1:
Ener tlame I State Step 2:
s ..

and frr511- alle351 not )-el- BECker sa)-s M's seilog lllEm M rast
as fle can tum tl'lefTl out
So rocid bf; tta gtt up urty 11 )W III'Glll to gel In en lhe 1a:1;5t ctlnaty
Upto 71 "' olfal
 
  U. l ovtOul.o.llr.l r::Jtn.d

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WO://sl!otis_cbslocd _comf?Q13/07/08/lhe-cront..t+er -thats-th&-dooqhsent-has-srrived-!n-st- louis/
QQ/27120 13 05:35:30 PM
 
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'Cronut' craze has made It to Jacksonville
THE
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El il).; il h.ti:JSIIIP
 
ab%70()[)!"!G}'t'S%7Cbc%7Ciarge 09/27/2013 05·36·23 PM

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C<».!I.MITES
._ ...
JACKSOIMl lE, \'/hat do\'00 like I:<Qtter: a dou!;lvllA or -a
croi!>sant? t:ow. }Wdool have to choose.
A crcissant-dougM.A rro originatJ from New Yock was created b'J
Oorrirque Ansel a few ago. AttJ now peq>le on the Rrst Coast
aregcingrvJs fr:xlhe·aoo..t.R
"We aduatj were tokJ aboU it by ooe of OIJ partnel's in the restal.l"o.rt,
and we looked it iliiCI we decided that we thougti'll-e'd ll)'11'1em.
and thotJgt1 it"d be a new way to bting somettv:ng reatJ differ eft to ou
restall"ari, ·said Ted Kngft at Up!OY.n Marltet in Springfield.
N<l'Wihesepeff&W pastries reQlire
"YoustartOIJ:'111thcrotssatt dough, wNdltakesabolf32 hOO's over a
3-day period to roo.ke,R said
Then you have to fold in a bkrl: of btlter. roll it W , fcjd it in ltirds. roJ
itotf., fofd it in ltlrds a totaloftfveetimes. Kl'¥911 has made lhM'Ifor
• three weeks now and has sold out e-,'ef)'
.... vteek because they're so Lrique
... L'
' . . I
·A doOI.t is a piece of dovgh thafs eilher
baked or fried, n oooJ, because yoo'te
using aolssant dough\'lilh a.l lhe la)'ers.
a-panels yoo can aduatj see al lhe dilfereA
in there, and irs vert sol\ oo the inside,
crispy on the OOside a OOISSant And
then l'.tleo you adofn it v.ith tha pastry oeam,
iTIJStaddsanothefle\oetof fu'iQ[ r:J,RKnight
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firstcoastnew:i _com/toostori esfSfticle/318217/483/Cron.Jt-creze-hermad&-i t-to-Jacksorrvife?odyssev=t;
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ttto:/h'f'M'I'_tuffindcroost e&'20 131Q6/27/qorut...fn-canada-vancoi.Ner- n 3511850Jiml
0912712013 05:37: 12 PM
HVFFPOST BRITISH COLUMBIA
CANADA
0,
FRONT PAGE POLITICS UUSINESS WORLD LNING STYlE ENTEJUAJNMENT ARTS ALBERTA All SEC n ONS
<
Tun Stnt•nclng In Longboud
Atuek
Cronut In Canada: Fever Hits
Vancouver As 'Frissant' Unveiled
  •    
;>;.-r"': ) -:S:r- fm l l ';:d:.t z 11 >-s
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Has B.C. Minld 1M LNG Bwt?
· Horrlk AnM:adng Drug Hk1
ttto:J/w,...,v t'ulfindorpost ca/20 n 351185Q_ttml
09127/20 13 05:37:12 PM
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V;mcou\l!f bi.ll jumpedon the cronul
with its own the
fris.sant.
You'\"' hurd of the cronut, righti' The
h)'brid donur-uoiu.Jnt in\'ented- ;md
tndemarked- h)' New York pastry thef
Dominique huspatbd coP}-rats

v;;;:;;;;;;;;:;;;;;;;;;;;;;;;;;;;;;;:s;;;;- · Nbd goods ca-tt!Ol)' b.1dt in
Hoping to c!.im the first ,.i'nion in
C.lnad.a, \"iUl('OI;I;"t' t's Swi"-3 Bakery is busy fr}ing up 200 putrils a day to c-ope 1\ith
th.loealfmuy.
1be •1risnnC to.-u tlllou&h trial ;md r.nor, Swiss Bakery mana1er
Annette Siu told The HuffmJ!Ion Po5l B.C.
·we h''11 n"'r tritd the original ere nut.· shr l\' t don't knowhow it ru lly
Wtu. But we\""e bt£n tnaldng donuts i!ld uoi!<sants since we opent-d in 1993, !Owe

She clacn"bes £rU-nnt u llg,bt croina.nt. but ,,;th friOO rntrior.
she is qukk to point out it's not a.s s-imple .s IO!s-ing the bru ld'a.s-t putcy into
tht-dup-fl)w.
''You h .. ,.e to ll<>rt!ple:.oly I"Q•Wwk tL.. d.ou.gh; she , .. you'd h,.,,. huun
out into oil. nis U
Aftff uOWid J.5 tries., th. hlus wert nilified thf')·lad a ,good putry, 1.nd quittlr
add.;;d to their mornin! worl.-flq,\", Tht }· nnt...d producin! dozen a dOl}' a month
0110. Then in the middle of June, they turned to and TY.ittn.
"'\\'"decided to m.U:e 01 double b.ltch th<lt d.ay, just in c.se,· Siu "People were
linillz up euu1de the door hi!fore 11'1! Op>!n«i ;ot 7 i!ld th1t's mnr hl.ppened
hifore.•
Now they limit Wes of the S-1 frusant1o Th tymake rwofla\-ours,
'-anilla. hun rhocolatt u stard u t me and rruy start nmpinJ! th01t up in July,
depending on howde.mlnd
That J!ee5 too, Siu .says: "Th.i.s is we ha\1! to see if thil is a
su.ttainabJe trtnd.llaybe if we see prople start x].}ping pa.5trit'$ it11 bf. tim.e. to go for

0 lntodul.,TI!J Tht• Fnssnnt, l'mlWill'tT's Cromtl 1 oll05 EJJ!I
• • • • • • • • • ... •••o.4
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NEVER EJt thiS for LUnch

 
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tito:JiwM'f.I'Llffioctorpost ca'2013100/27/croru!-ln-canada-varc:QlJ\'ef- n 351 1850.11m!
09127120 13 05"37:12 PM
FOUOW CAKACA. BruTISH COI.UWDlA.
n l.b Wkh'N
Splucnd Ur ..h
NEVER E.JtthlsfOI'"lunch
Thfi common kod ) 'otJI' tooy to p.atk on U9'1 bell'l fit
k:p HJ..'tfNill'lk•YT,"CUI'1hil. t om
Bl•ckB•rryll QtO
Kel!p IT'ICYtlg \1. 1   Furrha>e rours IOOay.
&ad".£eny corr.'B!.K.%.1Wri010
tttn:/MwH.h.JifiOOcn:xJst ca/20 131Q6/27/crorut-ln-canada-varcotJ;.'ef4 n $51 185QJiml
09/27/2013 05:37· 12 PM
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t!tn:/Aw,,y huffin<toroost ca'201U00/271gorut-ln-canada-vanoouver- n
0912712013 05:37:12 PM
   
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OOJ1712013 05·37·48 PM
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tY1rYJiwmt !dlon2 CM1J2013109125/cronut-craze-comerto-hg\·tai/ 0912712013   PM
'\"le a dOn\d Ud a and we ha\'e bUtn roth's bab'J " sakJ Silane 511'0(9 01
Reg31 Bat'.ery.
Klull mu!O'!f\la.o"TI letrMW )"U I '  
 
l.t.H'!!tr ..   •
the cronut has sparted a global food fad 1d'J1 CrOiltlt as far as Braz:J. LoMon, and In Ha1o<11
'A lot GUie u ossl\ bE: twt en a crol ssa111 asv.1 a tittler a donVI or a
rnau.s-ad3. aocl ours go! !he Of a crc6s.lnf •   t esJE)' Goo of CroOoogh Hatrai
Rectnl:y. a pro."enional coot; and an M-.·e partnered to !<Rn h thf lr Cr()[)oogh food huck
il t<at.<W.o Tile buUllfi<\SO'oertf'lt-:ntng for lfle;r CroOc.ughr-a·,ors, Y.hth and
bi!i ontoolde
HooC.UU re.sldents 't13:!ed up to lh'tl houn fOf" a chanc e to their CroO<:Iughs this n-eel.end Dut
tMts ooy a rracbon o1 toe wa;r ccmpart.1 1o five hooB Stand In liM! for the orig·nar ln rr e-.v Yorll.
EUery iSs BtmEr N\Jts a rew nv.lflt.hs 1\avOB kt.e fan POO a:G.ng
'fti!h su.t r.e and Paci!K Bea:h t'...:llel jUrplg on lhe lau:c Ctoou1 baniJ:ngoo.
eat.ery OtNy 1tr!it &ttu l.kts at tl'l!-lt CJ'U\iltoAn lOCatiOn, 'Aflere tor.ndrel;ls 01 01<1ers se:l out
e·reryd:rJ
"'l,.':e 'll(){td 10 t\a'(e more l ruct.s t.!ayt.oe f.l-pand n. TraN:I'I:S.e,· Goo s,aJ.j_
Sharethis: 8:!- Coo,:t •l G Prolnut e Rt d,jl
f:eJt •
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ljflr /N.YII'i khon2 con;'2013/09125/cronut-creze:comarto-haoo·laii/ 09/2712013 05:37:48 PM
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AVE DA Buy any 2 lit res, EARN 500 Bonus Points.
  •
r o utrCS VI ORLD CULTURE Ulll£11li!Al S IJ ORE •
The Cronut Craze is Spiraling Out Of Conh·ol
• •
f.1nt:•" '
r· ·•
If you au a foodit, by!lowyouh;l\·t hurd about tht l.Jtndoftht CrvnuL Tht Crv11ut U .a hyWid
of • doushnutand a e:roiuant. bfoo,&ht to )"011 b)· putry e:htJDolllinlqut Anwlaod sold at his
New York bahr)·, Arut.rs SoHo. Chef AJu,el lntroduud the wmld to Cronots on llay JO, and the
t:J:clwh·e dtutrt h.u bMn maldn! quht a n.a.me for itulf.
Arueft Sobo h:u madt it \"lry dnr thtt tht Crvnut IJ not simply half doughnut lWf c:rol.uant. I11
{;ret, tht babrlwofft rtdbls pi"'CHS to lhepublie::
"The Cronut"' is 6nt proofed and fn.d in 01l11t a One.
cooked, u eh Cronutmls fb. \-ored In thrH ,,...),: 1. roW in sosar; 2. 6Il!d \\ith e:ru.m; .ad 3·
topptd '"'ith alnt. CroouuT" an nude frtsb d.ailr, a.od tomplntl)· dontln boua. The tntirt
proc"fU tahs up to 3 d.J), . •«<O"din&to tht pamy ebtf. Still, thue is Jl)mtthinJ that unnot be
about Anul"s Croaul Tht wuch for tht ttnt is UkiAJ \'ork by Jtonn •.. or
bunicant mi&ht be tla more apt ttnn.
Hannah Loewenlheil

Brown Uoh"USit)· where I
amstudyin&inttmational.
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tiln:/tv.w.v oo(cymic.comlarticlesl52843.1h&=eron.A-craze-ls-mira'inq-out-ol-c0f!tro!
09/2712013 05•38"15 ?t.-1
In New \"or"k, 1 Cronut mi&htJwt than &Old. And the fk)-hl&h demand hou
.Do-.rtdArutl to p!at<e JOIDI Jtringtnt rmridioru on th• of his to\ -.tad trnt. linu form
outridt tht bUll)· on 189 Sprin&St uurlr as 2bounpriorto optllini (8 a.m. from Mon·S•t and
9 vn. on Sun). Plus, to enrure that the lirst cwtomus don't buy out aD the Cronuts, I hM
limit of''"'" (".mnuh l""r l""rv.n. Tlwt trulo ulJ (nr 10 Jl""tf)" I"'"")"-   !'till,
thf')trewlliP&hhwildfire.
In tMmiw.t ofa.D thebype, thtre are a ftl.- W&)"J to gtt )"OUr hand.! on a c.-onut without waiting
in fine. According to the offidaJ wtbsite, patrotu maypre-ord.er a bateb of Cronuts starting Oil
Mondays at ll am by phone. But the pra-ordtr lilt is curnntly full. If you're fHlio& utrtmfl)·
ambitious. )"OU can p!ace a latJ.e ordtr for .r;o or more Cronuts ... but Rive Anwla month's notict.
In fact, onHrin& so Cronuts at once dono\ fftm lib I bad idu the blacl th;at hu
fonnrd around Cronut fit nds trying to gtt their band.! on lht tlush·ttnat. According to Fo:r
Neu-s. ue Hllinl for up to S4o a pop Oil a bluk muktt. Accordin1 to tbt Huffing ton
PM, one cnl&ilirt tnll'fprt.Dtur t\'tll ponM that be: offm .,rofudonaJ lint walttu to,.,, ., )"OU
time and acl: your rnuch • but forD of68o a pic<:c. r.orn"aDI.'1
rnsrortmtit'lnot'l\-orthiL
bu nuntd ug)yas.-'.n!tlhu bf.tn for«dto battle a whole host o(Cronutcop)uts.
S"mce tbe swM trut \YU un\"'filtd in lfa)·, bas bttn littraDy douns of Crollut·likt putrin
inv._ntM nn.Vr Ul<'h rN'-"Th-.. ruo..,._t '" "l'lrtrl'I.\Anto.." "("Jt'l.ln._u_" flnn•h'liioant'l.." 11nd "C.rn-
HOST HlC'D ON POUCYJoiiC
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t!tn:JN.wN ooicymic_CO!J'Iartic!est52843.1he-cr0f'J.J;-craze-!s-coira:ioo-out-of-contro!
0912712013 05:38:15 PM
io\Uif'Ci undusueh cn;r.ti..-e na.mH as "l>o'.ss.a.uts; "<.:Totntts.- "Vougb'";:iu.nts; and "<.:ro-
Nots. • .Accordillcto Fm, douns of Cronut·lih putrles undu EUcll cnath-e names a5
''Doiu;r,.nts,     ""Dous}l'Ss.uits," and "Cro-Nats" ba,-. tried to mimie.Anurs cn.ation.
hlononr, a fur An..<tol'r bahrj· said tht')' have "noeived thnatening tmafls from
as..sociatu a_n.d f.am.il)· munbtn ofinfrinyrs thnattnin& to dinct the and tlilid paniu to
not support tht husineu of our sm.llll babr)· fur nothins mon than \indicth-e
C.n the   up to thth)pr:7 A.lxordin&to &m1!6S l nsidfr, talk is chtap. Aftua
tutetm that many New Yorker's mi&Jrt uD "limb to uperifnee, tht' luclt)· tuten dtclar'Pd "'The
Cronutis"prtttygood.."
"It tastes a Jot more like a c!ou&hnut tllan a croissant. it's cot a nke crunchy layer on the
outsila."
Plus, tht')· addt'd that the c:n!am \lla.m't an utraordinazy addition, and it enn made the
pstl)•a bit fQUY.lbeir final wonU of wisdom: "l t'sprobably ntJt worth 1.-aitins an hour in lint
for, unltg )'OU're truly O'U}'" •
Most ptOple bne thosm to dis:rtgard the ad,i<of! and maintain tht thaw for the Cronut. But
thlng.s nally bit 1M fan on July 3 whm a man postM. on Crai&ili>t dut be would bt willing to
tnde lW Y-ouut iD u:chi.D&t for H:XUalfl'""OTS, uconiina to the llufjingron l'ott.
Seeking Cronut Slut· m4w • 34 (Downtown)
t!to1Jr.w,'f QOicyrric_COfT'Iarticlasf528431lhe-crC!fi.J-craze-ls-spira'ino-out:()f.contro!
0912712013 05:38' 15 PM
• •  
to trD )"0\1. But ®e thiDa is for IJJ.R, Chtf An.s:el bu truly Wnr 1omtthing lfOU.Odbruldnr,
andbe'I!Uit Nrw\'orbrsi.oto a fruuytryi.ost.o lf1 tbtirU.odson hisonf-<:l f- a-ld.odcreatlon.
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fb,.,lomJ\., ... dTIFM1te
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Select • redpe playli.st
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We'\-e had so many rM!Ilhe! WI fewweeks cauldn,wa:t: arrJ Lamb
  ----------
Cronvts are a tTU. betY.ftn a croissant and a dougmw'donut, and ase the most lWei! I
treats that have been taQ,g over Manhattan and London fOf llle last of months! Dom:,jque
Ansel mil'/ have starled them, but we'vesharedwithyoo a recipe of EDD KIMBER to bring
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09127/20 13 05:39·08 PM
Find • Job I Amaz:on VIdeos! Feedback Friday, Sep 27 2013 9PI.t 69' F 12M! 57' F 6-0ay
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Make your own Cronuts: DIY
manual allows food-craze fans to
avoid the lines by making their own
sugary treats at home
, The afways-sold-out pastries can now be made from the
comfort of your own kitchen
1 Invented by baker Dominique Ansel, cronut fans have taken
over SoHo standing on line for hours
' They have even spawned an underground baked goods-
based economy
By DAILY f.I.AL REPORTER
PUBLIS!IED: 1UOEST. 11 Augutl2013fUPOATED: 10 26 EST. tSAogtrit Nil
Why stand In line all morning when you can make your own Cronuts In about an
hour?
First sold by the Dominique Ansel Bakery In New Yor1<, the croissant-doughnut
that took the city's SoHo neighborhood earlier this year can now be made
from the comfort of your own kitchen.
The gOOd news? You don't need any croissants. doughnuts or an el4rm clock.
FEr.IAIL TODAY
·•Pickingthe 1l,
healthy option? KJrn 'r·
JUn:luhiVI g1'.11bs a -
Vfecnamese

Cote in LA after
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0912712013 05:39:08 PM
Behold: Domtnlque Ansel 's cronuts ean now be fuld without hours on line or by
through th• nose on Cralgsllst
The Ingredients for the dough ere ell falr1y common: Butter, en egg. nour. milk,
sell, sugar, water end yeast. A fancy French merto:et Isn't necessary, eny
supermarket wtll do.
According to the recipe from Googly Gooeys, the first step is to combine the
salt, yeast butter, nour and sugar and b!end in e food processor white heating
the milk end water on e stove.
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1 Ooctors discover 'supe:r honey' with m.ulng pOW*r to trut soldiers' v.·ounds 1nd
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0912712013 05·39:08 PM
Once thoroughly blended and combined wHh an egg, the Ingredients should go
In the refrlgeralor while the dough rises.
While the yeast Is doing Its thing, It's lime to make the filling. Combine eggs,
sugar, nour and your fruit of choke, In this case oranges, and heat an
lngredlenls thoroughly.
Once your flllfng Is ready, your dough should be good to go.
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0912712013 05:39:08 PM
Remove It from the fridge. roll it out and dust with flour before folding It over
three times end cutting the cronuts using e doughnut cutter.
Next up Is tne most run part! Deep fry eaen tide at160 degrees Celsius lor
about one minute while dllmplng strewberrfes, king sugar, egg white end lemon
Into a blender for your frosting.
The lelng should be ready by the time the cronuts cool dO\'m. Put It ell together
end you'll be reedy to brag to your mends
Invented by French baker Dominique Ansel and sold at his SoHo bakery since
June, cronuts fens spend hours each morning on Una to buy the famous
pastries. which usually sell out shortly aner the bakery's Sam opening.
titn1N.vm.d9i!ymail_co_l.Wt]rns/artide--2389;}5Q/Cronut-redoe-A'.'Oid-lines-stay-hg!ne-Cronuts-masses hlml
0912712013 05'39·08 PM
Cronuts have even spawned an underground economy, with pricey delivery
services sprlnglng up on Cralgsllst
Read more:
Cronut Recipe
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Comments (31)
Stlare'tl-llai)'OO!tink
Oldest
Bt•akfalt C.•u.tol••
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Try these easy c.nd dekious lKeiMast
casserolesfrom.lerrie-0!
The Happy Tut
\\W·NIUpP\U:to!lcerycc.nl
A GU:to Free Pitisseoe Pastries,

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0912712013 05:39:08 pt.,.f
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0912712013 05:39:08 PM
 
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We life no longer act.ep(i"lg coavnenls m ltis article.
+ + Who Is this week's top c:ommenter?
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EXHIBIT 2
Dominique Ansel Bakery I New York (Soho) based bakery of Dominique Ansel. named one of the ' Top 10 Pastry Chefs in the United States' ' by Dessert Professional Magazine. Winner of Time Out New York's Best Bakery 2012!
DOMINIQUE ANSEL
  •
BAKERY
189 Spring St., NY, NY 10012 I (212) 219 2773
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The Cronut"'
Half croissant, Ha0f Doughnut
The signature pastry by Chef Do
••••
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