Dominique Ansel Bakery

Fox News Live Covers the Cronut Craze

admin — Sun, 19 May 2013 14:05:46 +0000

Chef Dominique Ansel joins the cast of Fox & Friends to wake New Yorker’s up to news of the Cronut craze! Less than a week since the chef launched his Cronut invention, the bakery now has more than 40 people … Continue reading →

News of the Cronut Travels Internationally

admin — Sat, 18 May 2013 20:30:05 +0000

DailyMail in the UK came out with the headlines: “Are Cronuts the new cupcakes?”, showing news of Chef Ansel’s invention has gone viral. From the LA Times across the States all the way to Australia, Cronut fever has hit!

Chef Dominique Ansel Invents the CRONUT (croissant x doughnut hybrid)

admin — Sun, 12 May 2013 16:17:32 +0000

Introducing, the cronut – half croissant, half doughnut. Each one consists of a specialty croissant dough that has been proofed, then fried. To flavor, the cronuts are first tossed in sugar, and then filled with Tahitian vanilla ganache, and finally finished with a rose glaze and crystallized rose petals.

With news of the cronut reported by New York Magazine, and later covered by Fox News, Thrillist, and Eater, the fans have gone wild over Chef Dominique Ansel’s newest creation. The bakery sold out of it’s inaugural batch within the first 20 minutes and have been increasing production (and selling out before noon) each day since.

Cronut flavors will change monthly, so please check back for June’s flavor!

Tips to eating a cronut:

1. Cut with a serrated knife to avoid crushing the delicate layers.

2. Eat immediately as they have a short shelf life (about 6 hours)

3. You can either eat a cronut all in one bite, or peel off the layers one by one (think: mille crepe cake)!

And Chef is in the FINALS! (James Beard Awards)

admin — Tue, 19 Mar 2013 15:11:10 +0000

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 Culinary World, we’re excited for Chef to become part of this great group of culinary heavyweights!

For a list of other finalists, check here.

Chef Dominique Ansel Named James Beard Award Semifinalist

admin — Wed, 20 Feb 2013 03:09:15 +0000

Today the James Beard Foundation announced their list of semifinalists for chefs and restaurants, naming Chef Dominique Ansel as a contender for “Outstanding Pastry Chef”.

For a full list of semifinalists, click here.

NY Post names our “Paris New York” as a one of the hottest “21-Century French” dishes

admin — Mon, 18 Feb 2013 02:00:07 +0000

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. In scouting the city for the fie hottest “21st-century French” dishes in NYC, writer Amy Thomas names our Paris New York as the top choice!

Instead of a Paris-Brest, this version — inspired by Chef Dominique’s fondness for Snicker’s bars — uses chocolate, peanut butter, and caramel in lieu of the traditional hazelnut.

To read the full article, click here.

Chef Dominique is Pastry & Baking’s “Chef in Focus”

admin — Wed, 09 Jan 2013 17:11:43 +0000

Pastry & Baking Magazine chooses Chef Dominique Ansel as their “Chef in Focus” for January, and digs deep in this candid interview about the Chef’s philosophy on cooking, New York, and more!

Our Cannelé de Bordeaux is a Best Sweet Bite of 2012 for Serious Eats

admin — Sat, 05 Jan 2013 16:27:10 +0000

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 are the perfect combination. I would eat one (or 4) every day if my apartment was closer.”

Our cannelé were also mentioned by the James Beard Foundation as one of the best in the city and deemed the “Cupcakes of 2012″ by the Village Voice.

Sugar Rush’s Best New York Sweets of 2012

admin — Sun, 30 Dec 2012 20:16:28 +0000

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 is actually made from a vanilla marshmallow filled with a salted caramel core. For more on this story and to see the slideshow, click here.

SeriousEats’ The 30 NYC Sandwiches We Loved in 2012

admin — Sat, 29 Dec 2012 20:05:16 +0000

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 croissant that will change your life!) for dessert first! Then save room for the Chef’s Grilled Cheese, a combination of three cheeses that we think make the perfect grilled cheese: Fontina (for funkiness), Gruyere (for savoriness), and Mozzarella (for the way it melts). To read more details and look at the slideshow visit Serious Eats here.