Cronut master Dominique Ansel unleashes a new pastry today: A "lobster tail" made from pretzeldough encrusted in Maldon sea salt, peanut butter & butter-crunch brittle, with honeybrown butter. Read more
The Cronut is a hybrid croissant-doughnut created by Chef Dominique Ansel in 2013, and the phenomenon has taken NYC by storm. The line wraps around the corner, and the flavor changes every month. Read more
The mastermind chef is always breaking new ground, but he nails all the basics as well. Order the just-baked madeleines when they're available, and don't sleep on the Perfect Little Egg Sandwich. Read more
Dominique Ansel now makes insanely good banana bread. Ansel has put his signature spin on the homeydessert, making the loaf lighter, balanced & encased with the perfect craggy, caramelized crust. Read more
Ice Cream Sandwich: Leave it up to Dominique Ansel to create the best ice cream sandwich of all time in delicious, caramelizedcroissant with two scoops of homemade ice cream. Vanilla or chocolate. Read more
Dominique Ansel Bakery was awarded Time Out New York’s “Best Bakery of 2012” and Metromix’s “Best Bakery of 2012”. Today, it is also Zagat 2013’s highest ranked bakery with 27 points awarded for food. In 2013, he was nominated as a James Beard Award semifinalist for Outstanding Pastry Chef.