By dominiqueansel on Monday, April, 2nd 2012 in News
With over 100,000 voters, Dominique Ansel Bakery wins the coveted first place. Chef winners this year get a superhero character modeled after them. Chef Dominique’s was based on the Silver Surfer.
By dominiqueansel on Sunday, March, 18th 2012 in News
Journalists from FTV (France 3 Bretagne) visited Chef Dominique to talk about their hometown Kouign Amann making waves here in New York! You can watch the piece they produced below.
By dominiqueansel on Saturday, February, 25th 2012 in News
Kouign Amann, pronounced KWEEN AH-MAHN, is a well-known pastry in Brittany that has just hit stateside. While it’s often been called a “caramelized croissant”, this pastry requires a lot more hand technique as sugar is also layered into the dough on top of butter. Because there is the addition of sugar, the dough cannot rest …
By dominiqueansel on Sunday, February, 19th 2012 in News
Food & Wine Magazine staff scoured the states for their favorite cup of hot cocoa and chose ours as one of their best. Made with real Valrhona chocolate, our hot chocolate is intensely chocolate-y without being overly sweet. The special twist? A frosty chocolate foam on top that adds a different textural and temperature dimension. …
By dominiqueansel on Tuesday, January, 17th 2012 in News
In their annual reader-voted search for Best Bakery in New York, Metromix crowns Dominique Ansel Bakery first place. http://newyork.metromix.com/restaurants/best-of-award/desserts/2863666/content
By dominiqueansel on Thursday, January, 12th 2012 in News
In the weekly NY Lunchbox, WSJ reporter Kimberly Chou tells customers to “save room for dessert” here at Dominique Ansel Bakery.
By dominiqueansel on Wednesday, January, 11th 2012 in News
It’s that time of year again for the classic Galettes des Rois, or French King’s Cake. Served in the month of January , after the 12 days of Christmas, this flaky puff pastry cake features a moist frangipane, or almond cream, filling. It is mildly sweet (think: almond croissant in cake form) and comes with …
By dominiqueansel on Friday, January, 6th 2012 in News
Baked in traditional copper molds, which lead a caramelized crust, cannelés are made with a crepe-like batter to produce a pastry that has a caramelized shell and a soft flan-like interior. It tastes like a crème-brûlée brownie!
By dominiqueansel on Friday, December, 30th 2011 in News
Our soft and milky ricotta cookies were Martha’s choice for her holiday party. And Chef Dominique joins her to make it herself on her show.
By dominiqueansel on Thursday, December, 29th 2011 in News
Our famous DKA (Dominique’s Kouign Amann) — a caramelized croissant pastry that’s crispy on the outside and soft and flaky on the inside – and our Mini Me Cake – a 4-textured chocolate cake topped our signature Mini Me’s or “mini meringues” – both make it onto CBS News’ Best Desserts of 2011. http://newyork.cbslocal.com/top-lists/2011s-5-best-nyc-desserts/
Baking together for good. 🙏 Proud of my boy for helping with his school bake sale to raise money for @calfund and the LA fires. ❤️ If you’re able to, please consider donating to @calfund and so many other wonderful organizations out there to help.
189 Spring Street 