The cronut, baker Dominique Ansel’s croissant-donut hybrid, was the biggest story in New York food in 2013. The craze here has since died down, but there are still long early morning lines at the new Dominique Ansel Bakery in Tokyo, which opened June 20.

A reporter for Rocketnews24, an English-language Japanese news site, went to the bakery at 5:15 in the morning and found about 15 already online for the 8 AM opening. They had been waiting since the night before, like the cronut was a new Harry Potter book or something. (Though it doesn’t look like anyone dressed up as a cronut, which is kind of disappointing.)

Rocketnews24 has about 100 pictures from the event, so you can take a look and really get a sense of what it was like to be at the opening of Dominique Ansel Bakery Tokyo, minus the taste of the cronut itself. I, however, am glad I wasn’t there. I don’t believe in standing in line.

(Photo: Phil Nolan)