News
12
May
2013
Chef Dominique Ansel Invents the CRONUT (croissant x doughnut hybrid)
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
19
Mar
2013
And Chef is in the FINALS! (James Beard Awards)
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
19
Feb
2013
Chef Dominique Ansel Named James Beard Award Semifinalist
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
17
Feb
2013
NY Post names our “Paris New York” as a one of the hottest “21-Century French” dishes
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
9
Jan
2013
Chef Dominique is Pastry & Baking’s “Chef in Focus”
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
5
Jan
2013
Our Cannelé de Bordeaux is a Best Sweet Bite of 2012 for Serious Eats
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
30
Dec
2012
Sugar Rush’s Best New York Sweets of 2012
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
29
Dec
2012
SeriousEats’ The 30 NYC Sandwiches We Loved in 2012
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
16
Dec
2012
New York Daily News Features Our Bûche de Noël
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



