NYC — Winter 2015: Dominique Ansel Bakery

Friday, February 20, 2015
Our first full day in New York found us in Soho. We were on a mission to get the infamous cronut from Dominique Ansel Bakery, but when we got there at 10:30, they were already sold out (on a Monday!). We were disappointed (neither of us have ever had a cronut, so it remains a unicorn to us), but there were plenty of other delicious options to choose from.

Ham and cheese croissant

DKA (Dominique's Kouign-Amann)

Wanting to start off with something more savoury, we both ordered a ham and cheese croissant. Ask to get it warmed: the croissant gets all soft, and the cheese melds into the buttery layers of pastry making for a most tasty breakfast pseudo-sandwich. Of course, you can't just go there and order one thing. It's not satisfying enough, and plus, there are too many temptations on display. So I followed that up with a DKA, or Dominique's Kouign-Amann (pronounced koo-ween ah-mahn), which is my personal favourite from there. It's a flaky, buttery pastry that is slightly denser than a croissant with a crunchy caramelized crust — a true indulgence in the morning.


Cotton Soft Cheesecake

We also got their famous madeleines, which are made fresh to order (10 for $4.50). You have to wait about ten minutes to get some, but it is totally worth it. The ones here are warm, light, and melt-in-your-mouth, with a lemony flavour and dusted with icing sugar; one of their most popular treats, and a definite must-order. Last but not least, we decided on a Cotton Soft Cheesecake: mildly sweet, with a light-as-air, almost mousse-like texture on a soft sponge cake disc. A perfect dessert for any time of day. And if the massive line-up at all hours of the day is any indication, Dominique Ansel Bakery is a destination spot for any and all pastry lovers.

Dominique Ansel Bakery
189 Spring Street
New York, NY 10012
(212) 219-2773
4 comments on "NYC — Winter 2015: Dominique Ansel Bakery"
  1. I don't really get the cronut trend. Haven't had one yet either but don't want to. I like donuts as donuts and croissants as croissants.

    1. I think it's more curiosity than anything else. Can't dismiss it till I've tried it! I mean, sometimes I want something saltier and more flaky than a donut but sweeter than a croissant, so a cronut might be perfect...

  2. MADELEINES. I have a pan. I should make some again, but they're kind of a pain :P

    1. Lol, really? I have no idea how to make them, but THEY ARE SO DELICIOUS! God, if I had the patience to bake...


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