Dominique Ansel exploded on the global culinary scene when he created the dessert sensation, the Cronut. Now that he has opened his flagship store in NYC, was it any good? Time to find out...
Ideal for:
When you want to get your hands on the legendary Cronut.
A coffee date as there is ample seating inside and out.
Those instances where you are craving sweet treats.
Ambience & Décor
With the perpetual throng of hungry, expectant diners inside this narrow bakery, it was a cramped affair. However, the restaurant was awash with white marble, light wooden fixtures, and bright lights – all with the aim to make the venue more vibrant and best showcase the wares. The pastries were aesthetically arranged and well illuminated, which made me salivate.
Service
Word of caution – the queues at Dominique Ansel are lengthy. Be prepared for this. Despite this, the staff inside are amazing at turning around the customers. A shift at this place would more than burn the calories of a Cronut.
Food
I tried the legendary Cronut (see above) – the doughnut made from flaky croissant pastry hence the logical hybrid amalgamation regarding the name. It was a big, rich, dense doughnut. The summer special of pineapple and oolong – sweet pineapple jam centre, tempered by an earthy, floral oolong tea ganache on top that was lightly roasted – was unique, perfect and a total winner.
The most popular item, however, was the Chocolate Chip Cookie Shot (see left). This was a shot glass made of a soft chocolate chip cookie, filled with homemade Madagascan vanilla milk. Another culinary triumph as all elements complemented each other perfectly. This was a smaller than the Cronut, and thoroughly recommend if you want something more manageable. This bakery was as good as the hype suggested if a tad on the expensive side. Unique, innovative flavours and creations, that made this an easy A rating.
Photos of Dominique Ansel Bakery and more can be found on Instagram here.
Final grade: A
Final comment: This bakery is worth the long queues and backs up the hype.
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