Anyone who knows me knows of my fondness for Dominique Ansel Bakery in Soho. I wrote about the bakery a few years ago and have visited countless times since then. Even though it became a big tourist destination and a bit of a madhouse when Dominique Ansel invented the Cronut pastry, it’s one of the few places that actually lives up to the hype. I’m so impressed with how Chef Ansel has continued to grow his business and innovate in the pastry world without sacrificing the handmade quality of his desserts. His creations are incredibly creative but even more important, incredibly delicious!
Chef Ansel’s newest venture is Dominique Ansel Kitchen, his second bakery in New York. Located in the West Village, the Kitchen introduces a unique premise: more than 70% of the menu is made-to-order. The kitchen is visible from the front of the shop, so you can watch as Chef Ansel and his team bake, assemble, and plate savory dishes, desserts and pastries. Chef Ansel’s thinking is that “time is an ingredient” – as I’m sure anyone who’s ever had a chocolate chip cookie warm and gooey from the oven knows, certain desserts just taste better freshly made! This isn’t a new concept for the Chef – in his original bakery in Soho, they’ve had made-to-order madeleines on the menu for some time. I can attest to the fact that they are incredibly delicious, in large part because they are served fresh (and also baked to perfection!). This new bakery is his continuation and amplification of that concept, and I think it’s wonderful to see something new and fresh from such a talented chef. Read more ››