Early this week, famous New York bakery and founder of the now-ubiquitous Cronut movement, Dominique Ansel, announced its newest bakery concept, slated to bring back the freshness and made-to-order standards that bakeries were once known for.A New York Times article outlines that guests can expect a cronut-free, a la minute bakery experience with a communal table reserved for dessert tastings in the evening. Four-minute madelines? Sign us up. Even Eater has readers chiming in on where they can find a hot cookie.We look forward to seeing what other bakery trends—and fresh-from the oven baked goods—2015 will bring us.Interested in revamping your pastry program? Contact Synergy.Cronut from Dominque Ansel Bakery photo credit: LWYangLicense CC by 2.0