Dominique Ansel Bakery

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Dominique Ansel is the French pastry architect behind the croissant- doughnut hybrid, the Cronut®. You can find his original bakery on Spring Street in NYC’s Soho and each month there’s a different flavour. Made from a laminated dough similar to croissant dough, the Cronut® is fried in grapeseed oil, rolled in sugar, filled with cream and topped with a glaze…

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Coconut (August 2013) – sadly this one was a little underwhelming, the coconut was just too subtle.

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Raspberry & Lychee (February 2014) – can’t beat a classic tart jam.

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Matcha Golden Pineapple (March 2015) – love pineapple, love Matcha green tea, I’d only change the glaze, which was a bit dense.

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Black Cherry Valrhona Milk Chocolate (August 2016) – the Cronut® is now 3 years old and looking a little worse for wear! Good cherry flavours, but I couldn’t taste the chocolate!

If you’re after a Cronut®, do expect to queue in the morning as the bakery makes a minimum 350 a day and you can only buy 2 at a time, but I would recommend it as an experience! Though the Cronut® craze perseveres, let’s not ignore some of the other flawless items on the menu, I’d happily skip the queue for their Salted Caramel Éclair and made-to-order mini Madeleines. Other signature treats that should be tried are Frozen S’mores and Chocolate Chip Cookie Shots!

Other branches have been opened in Tokyo and very recently on Elizabeth Street in London’s Belgravia, so you may not need to venture stateside for some beautiful pastries!

Area: Soho
Rating: 4.1 / 5.0

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