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Paris Las Vegas
8 October

Life’s Sweetest Moments, Chef Dominique’s new cookbook,...

  • Jessica
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LIFE'S SWEETEST MOMENTS Chef Dominique's newest cookbook is here! Simple, Stunning Recipes, and Their Heartwarming Stories photographs by Evan Sung We're thrilled to share that Chef Dominique's latest...

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Paris Las Vegas
1 June

Dominique Ansel Marché launching at the Paris...

  • Jessica
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Bonjour, Las Vegas! We're excited to announce that this Fall 2024, we'll be launching a brand new concept - Dominique Ansel Marché - at the Paris Las Vegas....

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1 May

The Cronut® Turns 10!

  • Jessica
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This May 2023, we're wishing the Cronut® a very happy 10th birthday! It's been 10 years since Chef Dominique first created his half-croissant, half-doughnut hybrid pastry, with a different...

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28 September

Dominique Ansel Las Vegas launches October 21,...

  • Jessica
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Las Vegas, here we come! We’re thrilled to announce the launch of Dominique Ansel Las Vegas at Caesars Palace, opening on October 21, 2022. Chef Dominique will be...

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Chef Dominique featured on Top Chef France
17 March

Chef Dominique featured on Top Chef France

  • Jessica
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Chef Dominique recently visited his native France as a featured judge on the new season of Top Chef France, where he challenged the contestants to create a dish...

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Dominique Ansel Bakery group
17 November

Las Vegas, Here We Come!

  • Jessica
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Las Vegas! We’re so excited to announce we’ll be opening at Caesars Palace in Fall 2022. Chef Dominique Ansel’s bringing some of his iconic pastries to the Strip...

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Pie Night is back in NYC!
27 August

Pie Night is back in NYC!

  • Jessica
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Pie Night is BACK at Dominique Ansel Bakery! We're kicking off autumn (and the start of pie season!) with our favorite annual tradition in our backyard garden here in Soho. Enjoy unlimited...

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Dominique Ansel Workshop opens July 16th in Flatiron NYC!
9 July

Dominique Ansel Workshop opens July 16th in...

  • Jessica
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Our newest shop is a celebration of croissants,  located right inside of our pastry production kitchens here in Flatiron, NYC, just a block up from Madison Square Park....

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Dang Wen Li at H Queen’s in Hong Kong is now OPEN!
7 June

Dang Wen Li at H Queen’s in...

  • Jessica
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Our newest sister shop in Hong Kong, Dang Wen Li (當文歷餅店) by Dominique Ansel, is now open at H Queen's in Central!  The menu features a capsule collection...

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Dang Wen Li by Dominique Ansel is now OPEN in Hong Kong!
7 January

Dang Wen Li by Dominique Ansel is...

  • Jessica
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We’re thrilled to announce that Dang Wen Li (當文歷餅店) by Dominique Ansel is now officially open in Hong Kong! Located at Ocean Terminal in Harbour City, the beautiful...

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Recent Posts

  • Life’s Sweetest Moments, Chef Dominique’s new cookbook, is out now!
  • Dominique Ansel Marché launching at the Paris Las Vegas – Fall 2024
  • The Cronut® Turns 10!
  • Dominique Ansel Las Vegas launches October 21, 2022
  • Chef Dominique featured on Top Chef France

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    @dominiqueansel on Instagram

    dominiqueansel

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    Mar 4

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    One of my favorite moments of the day: viennoiserie cross-section checks. Every morning, we slice open our viennoiserie and inspect the textures, the honeycomb crumb of a croissant, tiny air bubbles in the custard center of our cannelé, the tender layers inside our DKA with just a hint of gooeyness. Beautiful. 👍

    dominiqueansel

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    Mar 4

    Open post by dominiqueansel with ID 18179520490073308
    Good morning, Soho. Our pastry case is ready for you and looking beautiful 😍

    dominiqueansel

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    Mar 3

    Open post by dominiqueansel with ID 17874130283272089
    It’s a toss up whether your going to say “mama” or “papa” first (its like that dress that’s either blue or gold online a few years ago). We each hear different and we both keep trying. #CelianAnsel #soundon

    dominiqueansel

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    Mar 2

    Open post by dominiqueansel with ID 17897208949826458
    Gigot d’agneau (lamb shank) - while traditionally roasted - thought I’d braise it with some leftover white wine and all the vegetables we were using to make baby food (carrots, leeks, tomatoes). Seasoned with just  a few sprigs of thyme, garlic, salt and black pepper. Cook until falling off the bone.

    dominiqueansel

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    Feb 28

    Open post by dominiqueansel with ID 18031256731293629
    Sunday: Wok-fried eggs (must have those crispy edges) with soy sauce and Japanese sausage, strong HK-style milk tea. As usual, cooked one-handed with a wiggly baby in the other.

    dominiqueansel

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    Feb 27

    Open post by dominiqueansel with ID 18093716620234548
    Scoring - making that one confident slash that’s gentle yet precise. A lot of cooks ask me how to perfect it in the viennoiserie and bread work. At the end of the day, it’s hand skills, but also the elements around you — the temperature of the dough, the sharpness of the blade. Like a sushi chef, you need to practice precision in each small move until you find your groove.

    dominiqueansel

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    Feb 26

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    Happy 5 year anniversary @michaeljhojlo! What a couple of years, including the most recent crazy one. Here’s to the spirit of keep on keeping on. Thank you for your resilience and strength in times when we need it the most. Here you are, making it work.

    dominiqueansel

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    Feb 24

    Open post by dominiqueansel with ID 17885727518042849
    My favorite part about filming lessons and tutorials the past few months: that first bite when it comes out of the oven. I hope you’ve all enjoyed baking with me at home. And that you all take the chance to sit back and enjoy the things you’ve made as your reward. Good chefs love cooking, but should also love eating what they cook. What other recipes would you like to see in the future? (For more lessons and techniques, visit BakingWithDominique.com, link in bio ⬆️).

    dominiqueansel

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    Feb 23

    Open post by dominiqueansel with ID 17912284690621230
    Getting ready for spring and our March Cronut®: Rhubarb & Toasted Oat, filled with homemade rhubarb jam and creamy toasted oat ganache. Starts March 1st here in Soho (preorders are up now at NYC.CronutPreorder.com for pick-ups).

    dominiqueansel

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    Feb 22

    Open post by dominiqueansel with ID 18094741357238522
    We searched through the basket of cherries for this final touch. I remember looking at the direction the tiny cherry leaf pointed to. In our shop, we count the flecks of Maldon sea salt on each caramel eclair. It’s one of the things I love most about the art of pastry - the careful consideration of every element. I guess it’s the same thing for hospitality too - the final touches, the small things that matter. ☺️
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