Dominique Ansel Bakery

A look back at 9 years of the Cronut®. We couldn’t have done it without you all, visiting rain or shine, snowstorm or heatwave, month after month to try each and every new flavor. You’ve been there for us, even when we only had 4 employees in those early days and 200 people were waiting outside for us to open. For birthdays and anniversaries, wedding proposals and graduations, and celebrating every sweet moment in between. From Rose Vanilla in May 2013 to Strawberry Mascarpone Poppyseed & Buttermilk in May 2022, 109 flavors in NYC never repeated (and well over 200 different flavors including our other shops around the world over the years!). Through pandemic lockdowns, raising money to help fight against hunger, feeding our health heroes, Cronut® birthday parties in our backyard, and more. THANK YOU to all of our guests, to our hard-working wonderful team, and cheers to many more years (and flavors) ahead! #CronutTurns9

Good morning, SoHo! Thank you for visiting and celebrating 9 years of the Cronut® with us this weekend 🙏🎉

A look back at 9 years of the Cronut®. We couldn’t have done it without you all, visiting rain or shine, snowstorm or heatwave, month after month to try each and every new flavor. You’ve been there for us, even when we only had 4 employees in those early days and 200 people were waiting outside for us to open. For birthdays and anniversaries, wedding proposals and graduations, and celebrating every sweet moment in between. From Rose Vanilla in May 2013 to Strawberry Mascarpone Poppyseed & Buttermilk in May 2022, 109 flavors in NYC never repeated (and well over 200 different flavors including our other shops around the world over the years!). Through pandemic lockdowns, raising money to help fight against hunger, feeding our health heroes, Cronut® birthday parties in our backyard, and more. THANK YOU to all of our guests, to our hard-working wonderful team, and cheers to many more years (and flavors) ahead! #cronutturns9

Our first-ever Cronut® NFT collection is live! Head to OpenSea.io/collection/Cronut-NFT. #CronutTurns9

Let’s talk about tempering chocolate - the process of heating and cooling chocolate to form the proper crystallization in the cocoa butter, to achieve that smooth and shiny finish. Think of the outer shell of a chocolate truffle, with that crisp texture that “snaps” when you bite into it. Here, I’ll show you the tabling method, using a stone countertop to temper the chocolate and spread over a chablon (stencil) to create the shiny and crisp chocolate plaques for our éclairs.

Let’s talk about tempering chocolate - the process of heating and cooling chocolate to form the proper crystallization in the cocoa butter, to achieve that smooth and shiny finish. Think of the outer shell of a chocolate truffle, with that crisp texture that “snaps” when you bite into it. Here, I’ll show you the tabling method, using a stone countertop to temper the chocolate and spread over a chablon (stencil) to create the shiny and crisp chocolate plaques for our éclairs.

LEVAIN. Another essential ingredient for making beautiful croissants. Our baby. Let me tell you a little about ours: a simple mixture of equal parts flour and water, started more than 10 years ago before we opened in SoHo. It’s the levain that gives our croissants that distinct flavor, a slightly acidic note from the fermentation, and what allows them to grow beautifully light and airy. In our kitchens, we have different levains for different types of viennoiserie, each fed daily and carefully monitored, a day-to-day commitment and labor of love to keep them alive and well. A piece of our original levain comes with us to each of our shops, and a decade later, its life continues to grow with us and what we bake fresh for you every morning. 🥐

When the weather gets cold, there's nothing I crave more than these three cheesy items, available for delivery on @caviar. Many of my favorite restaurants deliver exclusively on Caviar, and we're glad to be among them. As a holiday gift, use the code DOMXCAV for $10 off an order of $30 or more at either of my bakeries. #CaviarPartner #getitoncaviar

‪#ad Excited to announce a little something we've been working on with @BaileysUS. This holiday season, while families gather together after long-awaited months apart, I wanted to create something they could celebrate and share together.  Introducing the one-of-a-kind Baileys Swirl Holiday Hot Chocolate Kit. Creamy hot chocolate with a silky Baileys cream on top, and my favorite part - finishing off the top with a little swirl for that extra sweet touch. Available for nationwide shipping and preorder for in-store Soho NYC pick-ups (link in bio⬆️) from today until Christmas Eve while supplies last.‬

Today at NOON ET! We’re launching a new batch of our Christmas Morning Cereal for shipping across the U.S. (lower 48 states) at DominiqueAnselOnline.com. ✈️🎄 And remember if you’re here in NYC, visit us in SoHo as we’ll have our cereal there too, while supplies last.

Thanksgiving means it’s Pie Season here for our team, so I wanted to show you how to bake some of my favorite sweet and savory pies at home. From classic Salted Caramel Apple Pie to Bourbon Pecan, and a warm and gooey Ham & Cheese Pie with caramelized onions and lots of melted Gruyère - I hope you’ll try them all. Head to BakingWithDominique.com to bake along with me. 🥧

A Tour of our Test Kitchen at Dominique Ansel Workshop

One of my favorite things about @dominiqueanselworkshop is our Test Kitchen, which I worked with my friends at KitchenAid to design. Here, we're able to test new recipes and ideas, launch chef collaborations, and host special events. Here's a closer look at our space - and if you're ever in Flatiron and see me testing out new recipes in here, be sure to say hello! #KitchenAidAmbassador -Chef Dominique

Fall weather brings new pastries to our SoHo Bakery pastry case. Here’s our Autumn Pear & Maple Tart, with spiced poached pears, homemade pear compote, maple almond frangipane, and pear gelée, in a vanilla sablé tart shell. Starts this Friday 11/5 on Spring Street.

Chilly weather calls for our Blossoming Hot Chocolate. Our marshmallow flower blooms when it’s placed into a cup of our homemade hot chocolate. Watch it bloom, revealing a little bonbon surprise in the center. Back on the menu starting today in SoHo. ☕️🌼 #blossominghotchocolate

Our next episode of What Celian Eats is up, and this time, we’re visiting Wilson Tang @dimsumnyc at @nomwah to learn about a classic Cantonese recipe from his childhood: Steamed Pork Patty with Salted Fish. Sometimes, comfort food is the best food. Thank you, Uncle Wilson, for teaching my boy and letting him wobble around the shop (since we shot this video, Celian has started to run! 😂) Link in bio ⬆️ and on YouTube. #WhatCelianEats (🎥 by @lamthuyvo)

Here we go! Pie Night at DAB NYC is coming up and tickets launch this FRIDAY 8/27 at 12pm on @Resy. 90 minutes, 10 pies (5 sweet, 5 savory), UNLIMITED slices, plus a special @grandmarnierusa craft cocktail (that we’ll top off for you throughout the evening), ice cream, and more. 🥧This year, since we’ve all missed traveling and are hopeful for better days ahead, our pie lineup is inspired by some of our favorite travel destinations around the world. Here’s a look at our menu (link in bio⬆️ for more ticket info): * All American Apple Pie with Salted Caramel🇺🇸 * Japanese Yuzu Curd and Salted Meringue Pie🇯🇵 * French Mirabelle Plum Pie with Almond Cream & Vanilla Chantilly🇫🇷 * Moroccan Orange Blossom & Pistachio Pie🇲🇦 * Hawaiian Chocolate Haupia (Coconut) Pie🇺🇸🌺 * Italian Herb Ricotta, Fava Bean, & Prosciutto Pie🇮🇹 * Spanish Spicy Chorizo Pie with Squid Ink Black Rice, Garlic, & Onions🇪🇸 * Thai Massaman Chicken Curry Pie with Coconut Milk & Peanuts🇹🇭 * Portuguese Bacalao Pie with Garlic Mashed Potatoes & Herbed Breadcrumbs🇵🇹 * Greek Lemon Olive Oil Potato Pie with Oregano & Feta🇬🇷 *** * PIE NIGHT DATES: Tuesdays-Thursdays 9/14-9/16, 9/21-9/23, 9/28-9/30, 10/5-10/7 * TIMES (choose a 90-minute session): 5-6:30pm, 6:45-8:15pm, 8:30-10pm * TICKETS & TABLE SIZE: $65pp plus tax & gratuity; tickets range from 2ppl-6ppl tables (all outdoors, so each party has their own table) See you soon for pie! #dabpienight

That time when we visited Papa @danielboulud at Restaurant Daniel and we learned Celian is not yet ready for black truffle (but he loved the orangettes in the pastry kitchen - that’s my boy!). 🤣 Our next episode of What Celian Eats is up on YouTube now (link in bio ⬆️). Brought the little guy back to my first home after moving here from France. We learned how to make Submarine Eggs, a breakfast tradition that Daniel cooks for his own kids every Sunday, and had a few other nibbles along the way. (🎥 by @chiinyc)

Here we go! Pie Night at DAB NYC is coming up and tickets launch this FRIDAY 8/27 at 12pm on @Resy. 90 minutes, 10 pies (5 sweet, 5 savory), UNLIMITED slices, plus a special @grandmarnierusa craft cocktail, ice cream, and more. 🥧This year, since we’ve all missed traveling and are hopeful for better days ahead, our pie lineup is inspired by some of our favorite travel destinations around the world. Here’s a look at our menu (link in bio⬆️ for more ticket info): * All American Apple Pie with Salted Caramel🇺🇸 * Japanese Yuzu Curd and Salted Meringue Pie🇯🇵 * French Mirabelle Plum Pie with Almond Cream & Vanilla Chantilly🇫🇷 * Moroccan Orange Blossom & Pistachio Pie🇲🇦 * Hawaiian Chocolate Haupia (Coconut) Pie🇺🇸🌺 * Italian Herb Ricotta, Fava Bean, and Prosciutto Pie🇮🇹 * Spanish Spicy Chorizo Pie with Squid Ink Black Rice🇪🇸 * Thai Massaman Chicken Curry Pie with Coconut Milk and Peanuts🇹🇭 * Portuguese Bacalao Pie with Garlic Mashed Potatoes & Herbed Breadcrumbs🇵🇹 * Greek Lemon Olive Oil Potatoes with Oregano & Feta🇬🇷 *** * PIE NIGHT DATES: Tuesdays-Thursdays 9/14-9/16, 9/21-9/23, 9/28-9/30, 10/5-10/7 * TIMES (choose a 90-minute session): 5-6:30pm, 6:45-8:15pm, 8:30-10pm * TICKETS & TABLE SIZE: $65pp plus tax & gratuity; tickets range from 2ppl-6ppl tables (so each party has their own table) See you soon for pie! #dabpienight

Being a new father changed me. Especially during a time when the world itself has changed so quickly. So I focused on what I knew best - food, and feeding people that I love. When my boy turned 1, I decided to take him to visit my favorite restaurants and chef friends in New York City. And so began our little project of documenting his first tastes of...well, everything. From Taiwanese pork blood cake to his first fine dining experience. I hope he'll look back and remember the food, the advice, and the community of uncles and aunts who fed him something delicious. First up, we're visiting Chef Eric Sze @esze.e from @eighteightsix. Celian is half Taiwanese and so I thought we could start with his roots. Thank you, Uncle Eric for the Taiwanese hospitality tradition of stuffing us all silly. 🇹🇼 Watch the full video on my @youtube page, link in bio ☝️. #whatcelianeats

Slicing open our Mango Earl Grey Tart. Mango compote and mango curd with soft earl grey dacquoise, set inside a vanilla sablé tart shell. Vanilla chantilly and mango jam on top to finish. 🥭

Good morning to our beautiful pastry case! 😍

Sound on. 🔈Love hearing that crisp crunch when slicing open a DKA, then seeing it’s beautiful tender gooey center. The perfect breakfast.

Baking with Dominique