Enter: the Cronut.

Ansel’s new confection really gained steam after a food blogger from Grub Street tried a Cronut and documented the experience. Traffic to the bakery website rose by more than 300 percent, and hundreds would line up every day to get their hands on the trendiest pastry around.

Viral best practice: Focus on quality, not quantity

Each batch of Cronuts took Ansel’s team three days to prepare. They could make about 350 Cronuts every day in their bakery, which meant the numbers were limited.

By managing the output of his pastries and avoiding the draw of producing more than his team and facility could manage, Ansel created controlled demand that he could meet without sacrificing the quality of his product.