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Next Monday, Dunkin' Donuts will roll out a croissant-donut hybrid across the U.S. But if you think the chain is copying the now-famous cronut from New York-based bakery Dominque Ansel, think again.
"Are we copying a specific bakery in New York? The answer is no," John Costello, president of global marketing and innovation for the company, told the Associated Press.
Costello says bakers all over the country have been experimenting with the croissant donut mixture for the past two decades and that Dunkin' is constantly tracking these trends.