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I Sodi

sodi

27 June

I Sodi

amy ma
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For cacio e pepe and Cornish hen grilled under a brick

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@dominiqueansel on Instagram

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Jan 4

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How we make our Galette de Rois 👑, the classic French King’s Cake traditionally eaten to celebrate Epiphany (January 6th, the day the three kings visited the baby Jesus). Layers of puff pastry are filled with almond cream and hand-scored on top to resemble a crown. We make an inverse puff pastry for ours, so the butter block is on the outside during lamination, resulting in a flakier and almost-caramelized crust. Each whole galette comes with a golden paper crown and ceramic fève to hide inside, so whoever finds it in their slice is king for the day. Preorders are up now for whole almond and pistachio galettes, at DominiqueAnselNY.com (SoHo) and DominiqueAnselWorkshop (Flatiron) pick-ups through Jan 19th, with 48hrs notice. And over at @papadamournyc, our new chestnut flavor is up for preorders at papadamourny.com. And yep, all our galettes are available by-the-slice in store too. #galettederois

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Jan 2

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Starting off the new year with our Blossoming Hot Chocolate. ☕️🍫🌼 Watch as the honey marshmallow flower blooms inside a cup of our homemade Valrhona hot chocolate, revealing a chocolate pearl surprise inside. Available daily at the SoHo Bakery on Spring Street, @dominiqueanselworkshop in Flatiron, and @dominiqueansellasvegas at @caesarspalace and @parisvegas.

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Jan 2

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This is 3! Happy birthday to my powerhouse of laughter. For those who know her as Mei Mei, we know she makes an impression. For those who know her as Elise, you know she’s full of opinions. And for those who have yet to meet her - just you wait until you see all that she is and will be! Happy birthday, my girl. #eliseansel

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Dec 31

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Our Butter Vanilla Soft Serve is here to stay at @papadamournyc for good.🍦🧈 2025 has been a wonderful first year for us here at Papa d’Amour, welcoming you all from near and far and serving you so many new creations. ❤️ Earlier this year, we brought our kids to France for the first time, where we visited the Isigny Ste. Mère farm in Normandy and met the cows that produce the best butter for our croissants. When summer came, I wanted to create a different way to have ice cream, so we dipped vanilla bean soft serve into a thin layer of Isigny Ste. Mère butter, with fleur de sel to finish - silky, creamy, and ice cream done our way (there’s a vanilla mochi surprise at the bottom of the cone too). We’ve loved making it for you, and grateful to keep serving it daily for you here at 64 University. Have a very happy new year and see you in 2026!

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Dec 31

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Cheers to a wonderful 2025 and what lies ahead for the new year! We’re open today here in NYC:
* Dominique Ansel Bakery (SoHo) til 5pm
* Dominique Ansel Workshop (Flatiron) til 4pm
* @papadamournyc (Greenwich Village) til 5pm
Our NYC shops will be CLOSED tomorrow for New Year’s Day Jan 1st so our teams can rest and reset, and we’ll be back open again on Jan 2nd with our regular hours. Happy new year, everyone! 🎉🥂🥳

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Dec 29

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Meet our January 2026 Cronut®: Hojicha & Okinawa Black Sugar. 🫖🍵 Our friends at @kettltea and @justteayourself have sourced the most delicious Jou Yanagi Hojicha, a premium roasted Japanese green tea from the Uji region, that we’ve transformed into a fragrant tea-infused ganache. Hailing from the historic Ryuouen tea house in Kyoto, for which Kettl is the sole purveyor outside of Japan, the late-harvest leaves are drum-roasted to a deep brown color to bring out a natural sweetness and aromatic roasted flavor.

It’s paired perfectly with Okinawa black sugar ganache, made with a special variety of sugar from Okinawa in southern Japan, prized for its deep and rich caramelized flavor. I can’t wait for this one. Pre-orders are up now at CronutPreorder.com, and we’re shipping nationwide ✈️ at DominiqueAnselOnline.com.

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Dec 28

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Heading towards 2026 with our trio of Galettes des Rois, or French Kings Cakes (available now through Jan 19th). 👑 This season, we have 3 flavors to choose from: Classic Almond and Pistachio (available in SoHo + Flatiron), and a special Chestnut version only available at @papadamournyc. Each whole galette comes with a golden paper crown and ceramic fève to hide inside (find the fève inside your slice and you’re king for the day!)
***
At Dominique Ansel Bakery (SoHo) and Dominique Ansel Workshop (Flatiron) only:
✨Classic Almond: filled with creamy almond frangipane in a puff pastry crust (also available by-the-slice daily)
✨Pistachio: new for 2025-2026! With roasted pistachio almond frangipane in a puff pastry crust, finished with chopped pistachios on top
Preorder at DominiqueAnselNY.com (SoHo pick-ups) and DominiqueAnselWorkshop.com (Flatiron pick-ups) through Jan 19th.
***
At @papadamournyc only:
✨ Chestnut: filled with creamy chestnut almond frangipane and candied chestnut pieces, topped with whole candied chestnuts from Aubenas, France (also available by-the-slice!)
Pre-order at papadamourNY.com for pick-ups through Jan 19th

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Dec 27

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Snow days = warming up with our Yakimochi Hot Chocolate at @papadamournyc. Think: rich Valrhona hot chocolate topped with condensed milk whipped cream, cocoa powder, and a soft and chewy grilled mochi brushed with honey butter soy sauce caramel. Served daily here at 64 University.

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Dec 25

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Merry Christmas from our bakery family to yours. 🎄❤️🙏 We celebrated at @dominiqueanselworkshop, the SoHo Bakery, and @papadamournyc’s very first Christmas with our annual cassoulet family meal. It’s a tradition I cook each year for the team, so we can take a few moments during the busy holiday season to enjoy a comforting meal together. Thank you to our amazing front- and back-of-house teams, and to all our guests for visiting and celebrating with us. Happy almost-2026! 🎉

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Dec 24

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Merry Christmas Eve! We’re open at @papadamournyc today from 8am-5pm. Our new Gingerbread Mochi Toasties are ready for you, with a gingerbread-spiced sablé crust and a center of soft gingerbread mochi, and dipped in rich dark chocolate. 🎄

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