D Continue reading

Introducing, the cronut - half croissant, half doughnut. Each one consists of a specialty croissant dough that has been proofed, then fried. To flavor Continue reading

We're excited to announce Chef Dominique Ansel is a finalist for the 2013 James Beard Outstanding Pastry Chef Award. Known as the "Oscars" of the Culi Continue reading

Today the James Beard Foundation announced their list of semifinalists for chefs and restaurants, naming Chef Dominique Ansel as a contender for "Outs Continue reading

NY Post declares that it's a French cooking renaissance in New York, with a new twist: this time around, chefs are unafraid to mess with the classics. Continue reading

Pastry & Baking Magazine chooses Chef Dominique Ansel as their "Chef in Focus" for January, and digs deep in this candid interview about the Chef' Continue reading

Sweets reviewer Stef Shapira writes, "I'm addicted to Dominique Ansel's cannelé. The dual textures of the hard outer shell and the custardy interior Continue reading

The popular Sugar Rush column for Serious Eats recounts the best sweets in 2012, and picks our Apple Marshmallow! A delicious life-sized apple that Continue reading

Try the DKA Ice Cream Sandwich (made with a scoop of your favorite ice cream in the center of our signature Dominique's Kouign Amanns, a caramelized c Continue reading

Our extra-moist dark chocolate Bûche de Noël -- a flourless chocolate sponge cake rolled with chocolate mousse and topped with dark chocolate ganach Continue reading