Connect With Us Connect With Us Newsletter Connect with us
 

Cronuts at Dominique Ansel Bakery

These doughnut/croissant mash-ups are selling like hotcakes

You have to get up early to enjoy pastry chef Dominique Ansel’s latest sugary invention. His Cronuts™ ($5), made with layers of a proprietary croissant dough, which is then deep-fried in grape-seed oil, have been selling out just hours after his namesake bakery doors open at 8am. The treats are flavored three ways—rolled in sugar, filled with cream and glazed. They’re the most sophisticated guilty-pleasure to hit NYC since artisanal macarons.

Cronut from Dominique Ansel Bakery

Launched this month, Ansel’s inaugural Cronut flavor, rose vanilla, is a sweet and floral blend of rose sugar, Tahitian vanilla ganache, rose glaze and crystallized rose petals. Ansel will unveil a new flavor each month; lemon maple launches in June.

Dominique Ansel is one of New York City’s premier pastry chefs. Before opening his eponymous bakery in November 2011, he was the executive pastry chef at Daniel restaurant. For his work at the bakery, Ansel was recently nominated for a 2013 James Beard Foundation award for Outstanding Pastry Chef, and since opening has garnered “Best New Bakery” by Time Out New York. Dominique Ansel also holds the highest Zagat rating for New York City bakeries.

Dominique Ansel Bakery
189 Spring St.
212-219-2773
dominiqueansel.com

Popular Buys

Popular Reads

  • One If By Land, Two If By Sea

    New York City's Top 10 Most Romantic Restaurants

    Read More
  • 10 Things Every Visitor Needs to Know Before Coming to NYC (Photo: Jim Pennucci/Flickr CC)

    10 Things Every Visitor Needs to Know Before Coming to NYC

    Read More
  • 10 Top Family-Friendly Hotels in NYC

    Read More
  • New York Exposed

    7 New York City Tours You've Never Taken — But Should

    Read More
  • ‘Wolf Hall’ will be presented on Broadway in two parts (Photo: Johan Persson)

    The 16 Most Anticipated Broadway Shows for Spring 2015

    Read More