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@dominiqueansel on Instagram

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Oct 5

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The softest bread in the world. ☁️🍞

Our shokupan is impossibly soft, pillowy, and cloud-like, with a delicate golden crust, a tender, slightly sweet center, and that perfect stretchy pull when you tear into it.

My choice for breakfast sandwiches, French toast, and on its own with butter

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Oct 2

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Blossoming Hot Chocolate is back in NYC, now at Dominique Ansel Bakery (SoHo) and @dominiqueanselworkshop (Flatiron) starting today. Watch as the honey marshmallow flower “blooms” when it’s placed into a cup of our rich Valrhona hot chocolate, revealing tiny white chocolate pearls inside. 🌼☕️🍫

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Oct 1

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This weekend’s special is a little dangerous.

A warm, gooey banana bread cinnamon roll, swirled with cinnamon sugar, drenched in miso caramel, and finished with a generous layer of tangy cream cheese frosting.

Soft, sticky, salty-sweet, and very hard to share.

Only this Friday - Sunday at @dominiqueanselworkshop. 🤎

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Sep 28

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Our Yakimochi Hot Chocolate is back at @papadamournyc. Silky smooth Valrhona hot chocolate topped with condensed milk whipped cream and a soft chewy grilled mochi that’s brushed with honey butter soy sauce caramel. Served daily here at 64 University.

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Sep 27

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It’s Pumpkin & Dulce de Leche for October’s Cronut® here in Soho. Creamy pumpkin ganache with warm autumn cinnamon and nutmeg spice paired with dulce de leche ganache. Starts October 1st here on Spring Street. Preorders are up at CronutPreorder.com (so you can skip the line), and we’re shipping nationwide ✈️ at DominiqueAnselOnline.com.

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Sep 26

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APPLE CIDER SHOKUPAN. 🍎🍞 Our newest addition to @papadamournyc, starting Monday 9/28. Think: an apple cider donut meets our fluffy soft Japanese-style shokupan. Baked with apple cider in the dough so it’s moist and tender, with cinnamon sugar and caramelized Honeycrisp apples all throughout, sprinkled with cinnamon sugar on top to finish. Rip apart and enjoy, toast up and serve with butter and a drizzle of honey, or make a decadent French toast for autumn weekends. Preorder now at papadamourny.com now for pick ups starting Monday 9/28.

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Sep 24

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Meet our Salted Egg Yolk & Mochi Moon Croissant, for this weekend at both @dominiqueanselworkshop (Flatiron) and @papadamournyc (Greenwich Village) to celebrate Mid-Autumn Festival. 🌕🥮 It’s our version of a moon cake, with creamy salted egg yolk custard, soft chewy mochi, and a golden salted egg yolk in the center, all in a full moon-shaped laminated brioche pastry.

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Sep 22

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My favorite breakfast these days: our Egg & Tomato Croissant Bao at @papadamournyc. I’ve always loved the classic egg and tomato scramble that’s a staple in Chinese cuisine. So we’ve created our own version, with soft scrambled eggs folded with blistered tomatoes and vermicelli noodles to soak up all that saucy goodness. It’s served in our a fluffy warm croissant-shaped steamed bao, for the ultimate comfort food. Served daily here at 64 University.

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Sep 19

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Savory sandos at @papadamournyc, all on our freshly-baked Japanese-style shokupan bread:
🍗 Fried Chicken Sando: panko buttermilk ried chicken, basil aioli, pickled daikon, sesame-dressed lettuce
🍤 Crispy Shrimp Sando: homemade shrimp patty wrapped in crispy phyllo, chili crisp aioli, pickled radish
🍖 Five Spice Pork Chop Sando: five-spice tenderloin pork chop, cabbage sesame oil slaw, peanut butter sauce
🧀 Miso Butter Grilled Cheese: miso butter, gooey melted Mozzarella, Fontina, and Gruyère cheeses
Served daily here at 64 University Place.

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Sep 18

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Peanut Praliné Brioche Viennoise for this weekend’s special at @dominiqueanselworkshop: our version of a French classic, soft fluffy brioche filled with gooey caramelized peanut praliné, topped with crunchy pearl sugar and roasted peanuts. Here in Flatiron Friday-Sunday only.

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