Dominique Ansel Bakery just launched a new collection of spring sweets this week, and of course, just for you, we tried every single new item.
'dominique ansel' on Serious Eats
You may not expect much from a roasted vegetable medley sandwich, and rightly so, but damn does this one deliver.
Dominique's Lemon Bichon ($3.75) is like an apple turnover with fresh lemon curd in place of apples.
Knowing what to order at a bakery can be a difficult task, especially when there are so many doughy delights to choose from! We're asking chefs and owners at some of the best bakeries around the country for their list of must-try items. First up, Dominique Ansel!
It's never too early for Halloween treats...especially if they're coming from the kitchens of Dominique Ansel Bakery. Split this Marshmallow Apple ($11.50) right down the middle and a golden salted caramel oozes out from the core.
Is there any better feeling in the morning than opening the door of a bakery, and getting hit with warm butter-scented air rushing out? We're huge fans of breakfast pastries, and while we all dream of having the perfect bakery right in our neighborhood, there are some so amazing that we'd travel distances to get there. A perfect pain au chocolat, morning bun, or almond croissant is a treat worth seeking out. Here are 5 bakeries across the country we'd deem worth a special trip.
I don't mind taking in tourists at all—I love showing them the best my city has to offer—but it can be a challenge to bring them to just the right places. If I'm eating out with a friend who lives here I don't mind taking a chance on something new, but I want my guest's experience to be perfect. Here's a great way to spend an afternoon with your guest walking and eating around the West Village and Soho. And if you're visiting town, feel free to take this walk without a guide. You can do so in the comfort that you'll be eating just like a real New Yorker.
With the opening of the staggeringly good Dominique Ansel Bakery in Soho, one thing is perfectly clear: the best training a pastry chef can have in New York City is to work for Daniel Boulud.