Inventor of the cronut Dominique Ansel is to open a made-to-order desserts café in New York amid international plans. 

Made famous in 2013 for his invention of the croissant-doughnut – the first of a wave of bakery hybrids – the French-born pastry chef behind it will now open his second site, according to the Financial Times Weekend Magazine.

Set to open this spring in New York’s West Village, the café will sell made-to-order desserts and offer a $65 tasting menu paired with cocktails in the evenings, though cronuts will not be available. The bakery’s first international site is set to be Tokyo, according to the FT.

Ansel became an overnight success with his cronut, and it still sees people arriving at 6am to queue, despite his eponymous bakery not opening until 8am. The cronuts are made of laminated croissantesque dough and filled with cream.

Though Ansel would not spill how many he sells, they cost $5 each and he caps them at 450 to 500 a day, to “preserve the quality of the product”.

Queuing guests are taken care of with freshly baked madeleines, hot chocolate and hand-warmers doled out to those waiting. Ansel has even sought trademark protection for the cronut to prevent big companies from trademarking the word.

Fellow hybrid-maker Mr Holmes Bakehouse in San Francisco was the victim of crime this week, reporting 200-300 recipes stolen. Famous for its ‘cruffin’ – muffin-croissant hybrid, the bakery told The San Francisco Chronicle that there were back-ups of all recipes.