Dominique Ansel will bring some of his most famous pastries – like the Cronut and the DKA (Dominique’s Kouign Amann) – across the Pond as he opens his first London bakery in late summer/early autumn 2016. The chef already has bakeries in New York and Japan, as well as the Dominique Ansel Kitchen and U.P. also in NYC.
The Dominique Ansel Bakery London will be located on Elizabeth Street in Belgravia, close to Victoria station. It is his first Europe-based bakery and will carry a menu of signature pastries from his original shop as well as a new line of London-only items.
On the menu: The Cronut® – News of this singular pastry traversed the globe and led to record-breaking lines for Ansel’s trademarked croissant-donut hybrid named one of the “Best Inventions of 2013” by TIME magazine.
DKA – The #1 best-seller in the NYC shop. “Dominique’s Kouign Amann” is an original recipe based on a traditional pastry from Brittany. Dough is layered with butter and sugar, then baked, creating a caramelised crunchy crust on the outside and a flaky, tender crumb within.
The Cookie Shot– A warm chocolate chip cookie, shaped like a shot glass and filled to order with ice-cold milk infused with Tahitian vanilla bean.
Frozen S’mores – Inspired by the American campfire favourite, this treat features Tahitian vanilla ice cream covered in chocolate wafer crisps, honey marshmallow that is torched-to-order, and served on a smoked willow wood branch.
Prior to opening up his first shop, Ansel first rose to fame as the exec pastry chef for Daniel Boulud’s restaurant Daniel in New York. He opened the Dominique Ansel Bakery in SoHo NYC in November 2011.
