Our favorite festive tradition – our Christmas Morning Cereal – will be available for nationwide shipping this holiday season! Check back here on FRIDAY, December 7th at 12pm ET when another online sale HERE!
Our Christmas Morning Cereal is Chef Dominique’s own gourmet cereal blend, with Valrhona Caramelia (caramelized milk chocolate) covered crispy puffed rice, whole caramelized hazelnuts, and smoked cinnamon Mini Me’s (miniature meringues). Enjoy with a bowl of cold milk, sprinkle onto ice cream or yogurt, or just enjoy by the handful!
If you’re in NYC, LA, or London, we also have the cereal in-store for purchase.
Deck the halls with dessert!
Pre-order our Bûche de Noël (yule log cakes) for pick-ups in Soho, West Village, and Los Angeles from December 21st-24th. Our 3 flavors:
- Double Chocolate Bûche de Noël: moist flourless chocolate cake & light-as-air chocolate mousse, covered marshmallow “snow” and a forest of white chocolate pine trees (gluten-free)
- Chestnut Bûche de Noël: almond biscuit, chestnut mousse, & candied chestnuts from Aubenas, France
- Winter Gnome Bûche de Noël: milk & cookies ganache, chocolate chip almond biscuit, soft caramel, and hazelnut feuilletine. (Available in Soho & West Village only)
Our NYC Cronut® for December: Valrhona Dulcey Chocolate Gingersnap
Filled with creamy Valrhona Dulcey 32% (a buttery smooth blond chocolate) ganache & Spiced GingerSnap Ganache. Pre-order online now for pick-ups in Soho.
Our LA December Cronut®: Mexican Hot Chocolate Cranberry
Meet our LA Cronut® for December, filled with Mexican Hot Chocolate Ganache and homemade Cranberry Jam, perfect for the holiday season! Pre-order now for pick-ups at Dominique Ansel Bakery LA.
We’re proud to announce that Chef  Dominique is the newest instructor for MasterClass! Head to MasterClass.com/DominiqueAnsel to register for his online class, where you’ll learn French pastry fundamentals, from how to make mini madeleines to the art of a perfect croissant and more.
dominique ansel:
secret recipe
A new type of cookbook that focuses on inspiration not just instruction. From the pastry chef Dominique Ansel, who changed the world with one little pastry.
