This fun comparison comes via Richie King on Quartz, who mapped out the line for the new iPhone 5C and 5S at the SoHo Apple Store to the line for Cronuts just nearby at 9am Friday when the new Apple product launched. The lines seem pretty comparable, testifying to the staying power of Dominique Ansel’s famous pastries. In fact, perhaps a quick comparison of the two seemingly dissimilar items is necessary:
- Competitors: Both have spawned copycats, like Crumb’s recent Crumbnuts and New York Pie Donuts at Dunkin Donuts.
- Research and Development: Ansel took two months to perfect the Cronut, trying over 10 different recipes. The R&D at Apple is well-known, with its own secretive lab.
- Diversification: Ansel has also expanded beyond his initial product offering with the Magic Soufflé that was launched at Pier57 two weeks ago, the one-day only Cronut Hole Concrete with Shake Shack.
- Quality. This summer’s Apple ad says, “If you are busy making everything, how can you perfect anything?” When asked about expansion plans for the Dominique Ansel bakery, Ansel told Zagat “There is only one Dominique Ansel Bakery, and it’s in New York City.I think it’s really important to focus on the quality of what I do.”