Canada's getting its very own taste of the cronut, or should we say croughnut.

The much hyped $5 doughnut-croissant hybrid filled with custard or jelly that's become an instant hit with tourists, residents and businesses in New York, (you can even pay someone $100 to deliver a cronut to your doorstep) is now starting to pop up in major Canadian cities.

Baked and sold at the Dominique Ansel Bakery in Soho, people line up as early as 6 a.m. to get their hands on one (two is the limit) of 200 fresh cronuts a day. Founder and chef Dominique Ansel says the idea struck him when he was trying think of a new way to make the doughnut and thought a twist with a croissant would be "fun," he told Eater.

Recently in Montreal, The Cornetteria, a pastry that specializes in fresh cornetti and cannolis, has created their own version of the cronut called The Cronetto — a sweet custard-filled half doughtnut/half croissant that some testers say taste very similar to the Big Apple's cronut.

the cronetto
The Cronetto in Montreal

But creating your own homemade masterpiece and labelling it the "cronut" won'y fly for Ansel and his lawyers. As the cronut frenzy took off, several bakeries and chefs started their own imitations in the so-called cronut black market. Ansel even trademarked the term in May to protect his lucrative creation.

Story continues after slideshow:

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  • Dominique Ansel Bakery

    At 6 a.m. on a June Wednesday, a line began to form outside Dominique Ansel Bakery in Manhattan. By 6:30 a.m., it stretched down the block.

  • The Cronut Craze

    People are waiting to buy "cronuts," the croissant-doughnut hybrid that has become New York's latest food craze.

  • Tired Customers

    Tired customers take a break from standing.

  • The Bakery Opens

    Renowned pastry chef Dominique Ansel opens the doors to his bakery at 8 a.m.

  • Customers File Into The Bakery

    “I read a post on the Trump Soho’s Facebook page," says Jisoo Oh, a tourist from South Korea. "It said cronuts were to die for ... so I had to try it."

  • Cronut Scarcity

    The bakery produces a limited number of cronuts each day. Ansel told <a href="http://nymag.com/daily/intelligencer/2013/05/cronut-business-has-a-scaling-problem.html" target="_blank">New York Magazine</a> that he does not want his bakery to become a "cronut store."

  • Dominique Ansel Bakery Employees

    Employees help prepare pastries for the influx of customers.

  • Cronuts

    Cronuts cost $5.00 each.

  • Pastry Chef Dominique Ansel

    Ansel helps prepare orders for customers.

  • Customers Try A Cronut

    "Sugary," says one woman trying the lemon-maple flavor.

  • Worth The Wait

    "I once waited in line for nine hours to see Liza Minelli," says Emily Oakley (left). "This is nothing."

  • Cronut Scalpers

    Moments after purchasing four of the flakey treats, Joe and Danny Bird were approached by a woman who wanted to buy them. They flipped the pastries for $20 a piece.

  • Cronut. Oh yes.

  • Cronuts

  • Cronuts

  • Cronuts

  • Cronuts

  • The Cronut

  • Lemon glazed cronuts

  • Cronuts

  • Cronuts

  • Cronuts

  • Frying cronuts

  • French pastry chef Dominique Ansel poses with a cronut, a croissant-doughnut hybrid, which he created, at his bakery shop in New York, June 14, 2013. Customers line up for hours before Ansel's shop opens in the morning to have a chance to buy two cronuts per person out of the 200 cronuts Ansel produces daily. The part flaky croissant, part cream-filled doughnut, the cronut, was introduced in mid-May and is retailing at $5 USD a piece. AFP PHOTO/Emmanuel Dunand (Photo credit should read EMMANUEL DUNAND/AFP/Getty Images)

  • NEW YORK, NY - JUNE 10: Chef Dominique Ansel deep fries a croissant-doughnut hybrid, known as the 'cronut' at Dominique Ansel Bakery on June 10, 2013 in New York City. The bakery makes 200-250 of the cronuts daily, which have been in hot demand since they were introduced in May. (Photo by Andrew Burton/Getty Images)

  • NEW YORK, NY - JUNE 10: A sign announces that the croissant-doughnut hybrid, known as a 'cronut,' is sold out at Dominique Ansel Bakery on June 10, 2013 in New York City. The bakery makes 200-250 of the cronuts daily, which have been in hot demand since they were introduced in May. (Photo by Andrew Burton/Getty Images)

  • NEW YORK, NY - JUNE 10: A man uses his phone to take a photo of a croissant-doughnut hybrid, known as a 'cronut,' at Dominique Ansel Bakery on June 10, 2013 in New York City. The bakery makes 200-250 of the cronuts daily, which have been in hot demand since they were introduced in May. (Photo by Andrew Burton/Getty Images)

  • NEW YORK, NY - JUNE 10: In this photo illustration, a croissant-doughnut hybrid, known as the 'cronut' is seen cut in half at Dominique Ansel Bakery on June 10, 2013 in New York City. The bakery makes 200-250 of the cronuts daily, which have been in hot-demand since they were introduced in May. (Photo illustration by Andrew Burton/Getty Images)

  • NEW YORK, NY - JUNE 10: Chef Dominique Ansel deep fries a croissant-doughnut hybrid, known as the 'cronut' at Dominique Ansel Bakery on June 10, 2013 in New York City. The bakery makes 200-250 of the cronuts daily, which have been in hot demand since they were introduced in May. (Photo by Andrew Burton/Getty Images)

  • NEW YORK, NY - JUNE 10: Chef Dominique Ansel deep fries a croissant-doughnut hybrid, known as the 'cronut' at Dominique Ansel Bakery on June 10, 2013 in New York City. The bakery makes 200-250 of the cronuts daily, which have been in hot demand since they were introduced in May. (Photo by Andrew Burton/Getty Images)

  • NEW YORK, NY - JUNE 10: Chef Dominique Ansel deep fries a croissant-doughnut hybrid, known as the 'cronut' at Dominique Ansel Bakery on June 10, 2013 in New York City. The bakery makes 200-250 of the cronuts daily, which have been in hot demand since they were introduced in May. (Photo by Andrew Burton/Getty Images)

  • NEW YORK, NY - JUNE 10: Chef Dominique Ansel deep fries a croissant-doughnut hybrid, known as the 'cronut' at Dominique Ansel Bakery on June 10, 2013 in New York City. The bakery makes 200-250 of the cronuts daily, which have been in hot demand since they were introduced in May. (Photo by Andrew Burton/Getty Images)

  • NEW YORK, NY - JUNE 10: Chef Dominique Ansel prepares a tray of croissant-doughnut hybrids, known as the 'cronut', at Dominique Ansel Bakery on June 10, 2013 in New York City. The bakery makes 200-250 of the cronuts daily, which have been in hot demand since they were introduced in May. (Photo by Andrew Burton/Getty Images)

  • French pastry chef Dominique Ansel explains what is a cronut, a croissant-doughnut hybrid, which he created, at his bakery shop in New York, June 14, 2013. Customers line up for hours before Ansel's shop opens in the morning to have a chance to buy two cronuts per person out of the 200 cronuts Ansel produces daily. The part flaky croissant, part cream-filled doughnut, the cronut, was introduced in mid-May and is retailing at 5 USD a piece. AFP PHOTO/Emmanuel Dunand (Photo credit should read EMMANUEL DUNAND/AFP/Getty Images)

  • This June 3, 2013 photo shows a worker putting dough through a roller to make Cronuts, croissant-donut hybrid, at New York's Dominique Ansel Bakery in New York. The bakery makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)

  • Bryan Yong, Kaycie Luong, Cronut

    This June 3, 2013 photo shows Bryan Yong, left, and Kaycie Luong, from Sacramento, Calif., as they eat their Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery, in New York. (AP Photo/Richard Drew)

  • This June 3, 2013 photo shows customers lining up outside New York's Dominique Ansel Bakery to purchase Cronuts, a croissant-donut hybrid, in New York. Chef Dominique Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)

  • Dominique Ansel

    This June 3, 2013 photo shows a baking crew making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)

  • Dominique Ansel

    This June 3, 2013 photo shows chef Dominique Ansel making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)

  • Dominique Ansel

    This June 3, 2013 photo shows chef Dominique Ansel, left, making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)

  • Dominique Ansel

    This June 3, 2013 photo shows chef Dominique Ansel making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)

  • Dominique Ansel

    This June 3, 2013 photo shows chef Dominique Ansel making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)

  • Dominique Ansel

    This June 3, 2013 photo shows a pastry worjer boxing cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)

  • Dominique Ansel

    This June 3, 2013 photo shows chef Dominique Ansel, left, boxing cronuts, a croissant-donut hybrid, as customers line-up to purchase them at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour.(AP Photo/Richard Drew)

But In Toronto, coming up with a new name is just the beginning. Le Dolci, a pastry shop in the city, has created their own version of the cronut but isn't sure what to call it yet. "There's no given name to Le Dolci's, they're just referring to it as a the cronut for now so people can identify the type of treat it is," a spokeswoman said.

After Le Dolci's owner, chef Beatriz Costa, tried Ansel's cronut firsthand, the $3 Toronto version was born and is offered in cinnamon sugar, maple caramel and Belgian chocolate flavours.

le dolci cronut
Le Dolci's Belgian chocolate "cronut"

Meanwhile, in Vancouver's Swiss Bakery created the frissant back in June to keep up with high cronut demand. Originally created through trial and error, the frissant isn't a direct copy of the cronut (the owners say they never tasted the cronut) but is similarly made like a croissant, but with a crispy, fried exterior.

frissant
The Frissant in Vancouver

Even Ottawa is getting a taste of the cronut. Boko's Bakery created their own "croughnut" (ah, we see what you did there) and sells about 30 to 50 "massive" ones a day, according to the Ottawa Citizen. Boko offers croughnuts stuffed with lemon zest custard, double chocolate, chocolate with nuts and one with fresh fruit purée.

boko bakery croughnut
Boko Bakery's Croughnut in Ottawa

Have you seen a cronut (or a similar version of it) in your city? Help us track Canadian cronuts and leave the bakery's name below.

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