People like to knock the Cronut, probably due to the mass hysteria and massive lines that have consistently surrounded this hybrid-concoction since it's release in 2012. "It's just a pastry" cry out the hoards of non-believers, the too-cool-for-tourist-food city dwellers who chastise the direction of pop-food culture. But at the end of the day, no matter how little you want to buy into the Cronut craze, if you've tried one, you straight-up can't talk down on it. Why? Because it is delicious.

I remember having high expectations before trying a Cronut for the first time, thinking, yeah, I'm sure it's all hype. And then I remember biting into my Cronut. And in that moment of butter-fueled bliss, I lost it. The last time I had one of those moments was at Poilane in France when I bit into an apple tart. And excuse my french, but Cronuts are f!cking awesome.

Sweet, creamy, flaky, rich, moist, crunchy -- ever flavor and texture profile is summoned in the almighty creation. The reason people went crazy for the Cronut isn't just because it's some wacky hybrid of two awesome foods-- it's because the execution is damn good. And that is because Dominique Ansel himself is really quite amazing.

As the head pastry chef at Daniel for six years, Ansel opened his namesake bakery back in 2011. His mass success stems from a certain authenticity, integrating timeless French technique with creativity, and turning pastries into a big fat "I love you" ode to New York City. New York loves Donuts. Dominique Ansel knows the croissant [no matter what haters say, cause it just is not true]. The world loves creativity, change, innovation. A perfect storm for an amazing pastry party in your mouth.

Ansel's just recently opened his second city outpost, Dominique Ansel Kitchen, on Wednesday, April 29th in the West Village. You may have seen his hashtag "#TimeIsAnIngredient" around social media, as the Kitchen creates pastries as-ordered, integrating a freshness that is game-changing. I haven't made a trip there yet, but I actually cannot wait. What am I most excited for? Could it be the twice baked Marcona Almond croissant with Lavendar and Gin Fragipine? Or maybe the deep brown sugar Kouigan Amann? Or the Smoked Sage Dark Chocolate Brownies? How about everything. In a city filled with mass-produced croissants sold at a markup, Ansel is going a step further to create not just a new product, but an experience. His innovation and dedication is evident -- the last three times I've been in the original bakery, he's been there. Once he held the door for me, and I got freakishly startstruck and kept saying "hi" over again (because most normal people have that reaction when they see a pastry chef, right)?

Sorry for all the words, but basically, this guy is rad and I can't wait to see what he does next. In celebration of butter and Dominique Ansel's newest venture, I wanted to count down the Top 5 Cronut's I've had the glorious tastebudalicious pleasure of sinking my teeth into.

5. Strawberry Rhubarb with Thyme Ganache and Citrus Sugar (April 2015)