Bakeries from Washington to Australia are joining the recent craze for hybrid croissant-doughnut treats. Dominique Ansel Bakery in New York City received a trademark for the “Cronut” on May 19. The Cronut’s popularity has taken off and other bakeries are selling copycat “doissants.” On National Doughnut Day, Finnegan partner B. Brett Heavner provided commentary on how the Cronut holder can protect his IP. “They would have to go to a federal court and say that the doissant maker is infringing on their Cronut,” he said. “They would have to prove to the court that the Cronut and doissant are so similar in sound, meaning, appearance . . . that consumers would be confused or that they're somehow related.”
