Only in ‘merika!  ..The latest sensation in NYC, the cronut, a cross between a donut and a croissant.

Anyone had one?

fastcompany:

Introduced last month, the Cronut has customers lining up outside Cronut creator Dominique Ansel’s SoHo bakery at 6 a.m., and the store regularly sells out its daily production of at least 300 within a half-hour after opening. This enormous popularity is no accident. In fact, the Cronut’s success reflects the many strengths that characterize America’s small-business sector.

Here’s the small-business recipe for a Cronut-level hit:

1. A dollop of product innovation.
2. A dash of social media and marketing.
3. A pinch of sustainable growth.

How your business can whip up a cronut-like craze.

[Image: Flickr user Katy Watts]