Dominique Ansel Bakery in SoHo

31 May
Top: The Paris-NY is Dominique’s twist on a Paris-Brest, a traditional French pastry made with choux dough and filled with pastry cream. This variation pays tribute to an American candy bar with its peanut butter, caramel, and chocolate flavors. Below: Cloud-like lemon madeleine cookies that are baked-to-order.

Has a bakery ever blown you away? Have you ever tasted a dessert so masterfully executed, so perfectly delicious, that you intensely admire its creator? In my book, only an handful of pastry shops have achieved this level of excellence. Dominique Ansel Bakery in New York City was one of these rare experiences. 


I first heard about Dominique Ansel through a fabulous show on Cooking Channel called Unique Sweets. Unique Sweets profiles notable sweet spots throughout the country, featuring mouth-watering video footage and interviews with innovative pastry chefs. When my family and I traveled to NYC over spring break, visiting this bakery was at the top of my to-do list. 

We ordered a variety of items to sample, including pistachio, hazelnut, and chocolate macarons, chocolate chunk and chocolate-pecan cookies, a Paris-NY, 10 mini madeleines, and a cannelé. You cannot go wrong with any of these options, but my personal favorites were the Paris-NY, the chocolate chunk cookie, and the mini madeleines. 

The fact that each batch of madeleines bakes within minutes of arriving to your table shows incredible attention-to-detail and thoughtfulness. These petite French cakes, though seemingly simple, can be made several different ways with subtle textural and flavor nuances. Dominique’s are light as air, practically melting on your tongue. The chef’s chocolate chunk cookie, another ubiquitous classic, is crunchy on the outside and soft and melty on the inside, with notes of caramel from the brown sugar. 

ABC News – Cronut from ABC News Now on Vimeo.

A few weeks ago, Dominique made waves with his newest invention, a croissant-doughnut hybrid called the cronut. Layers of flaky croissant dough are deep fried, filled with Tahitian vanilla cream, rolled in rose sugar, and finished with a pale pink rose glaze. Dominique tried 10 different recipes before he found the one, and now people line up at 5 a.m. to get their hands on this unique pastry. 

Ansel inspires me with his ability to transform familiar baked goods into amazing works of art. His creativeness with flavor combinations and presentation are unmatched. Though Dominique has received much recognition for his work and is a James Beard Award Finalist for Outstanding Pastry Chef, he continues to push the boundaries. When I visited, I was surprised to see him working humbly behind the counter with the other employees. This dedication and passion for his craft makes Dominique Ansel a stand-out in the pastry world.  

Dominique Ansel Bakery 
189 Spring Street
New York, New York 
10012
(212) 219 2773
– – – – – – – – – – – – –
Monday-Saturday, 8 a.m. – 7 p.m.
Sunday, 9 a.m. – 7 p.m. 

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One Response to “Dominique Ansel Bakery in SoHo”

  1. Mary @ Sifting Focus June 3, 2013 at 9:22 am #

    Maral, I too am a big fan of Dominique Ansel. I did a post about his bakery last year after a visit to Manhattan. I loved everything I tried from his luscious array of pastries, but I think my favorite is his Salted Caramel Eclaires. Amazing!

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