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| Specimen of Use Submitted By Ansel to the Trademark Office |
Greenwich
Village New York pastry Chef Dominique Ansel, of the Dominique Ansel
Bakery, claims to have launched the "CRONUT"
-- a delectable pastry that is half-croissant, half-donut, in May 2013.
The line that forms outside the bakery each morning for the Cronut is
reportedly 2 1/2 hours long. Fans claim that the Cronut will "change your life."
Consequently,
Ansel has filed for a federal trademark registration on the term as used in
connection with baked goods. Wikipedia
acknowledges Ansel as the creator of the pastry, and attributes the term to
him, despite acknowledging the proliferation of imitators.
Indeed,
only weeks later, a Massachusetts individual named Stephen Foung filed an
Intent-to-Use application with the Trademark Office for "THE CRONUT HOLE"
as it would be used in connection with retail bakery shops. Not long
after that, a Texas establishment emerged, claiming that it intends to use the
term "CRONUTS" in connection with baked goods and downloadable
recipes. Bakery publications have dubbed the situation a
"Cronut trademark scramble."
But
Rosario Auddino of Auddino Bakeries, writes on that Ohio pastry
shop's website:
The cronut !!!! WHAT ???? The DOUGHSSANT has been in
Columbus/Hilliard Ohio for going on 20 years now..
Roy created this one night when he was covering a shift for an
employee...New York can eat there hearts out ....The cronut has nothing on
the...The DOUGHSSANT...
Auddino similarly filed for a federal trademark on DOUGHSSANT in
May, claiming a first use in commerce in 1994.
No word yet from the USPTO on who owns the trademark CRONUT, nor
from critics on who makes the best pastry, but we will accept free samples and
render a verdict on the latter.
