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We’re heading to Paris for a Pop-Up May 17-19!
7 May

We’re heading to Paris for a Pop-Up...

  • amy ma
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Chef Dominique and the team are excited to announce we’ll be bringing some of our signature pastries to Paris for the very first time at a pop-up at...

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27 April

Chef Dominique’s Masterclass wins James Beard Award

  • amy ma
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Congratulations to the team at MasterClass for picking up a prestigious James Beard Foundation Award last night for Best Online Video, Foxes Location and/or Instructional, for their incredible...

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18 April

London! We’re cooking up something delicious for...

  • amy ma
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Chef Dominique and Team DAB are excited to announce the launch of a brand new concept at the heart of London’s Covent Garden neighborhood, coming soon and marking...

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DAB welcomes Chef Cédric Grolet for a three-day pop-up April 5-7!
4 April

DAB welcomes Chef Cédric Grolet for a...

  • amy ma
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Chef Dominique and Team DAB are excited to welcome Chef Cédric Grolet to NYC for a three-day pop-up April 5-7 at Dominique Ansel Bakery. This marks the very...

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2 April

Something new in Hong Kong

  • amy ma
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We’re excited to announce we’ll be bringing a brand new concept to Hong Kong soon! Stay tuned for updates, as we get ready to create something entirely new,...

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DAB welcomes Chef Cédric Grolet for a three-day pop-up April 5-7!
11 May

The Cronut® Turns 5!

  • amy ma
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The Cronut® is turning 5 years old this month, and we’re celebrating around the world in our shops in Soho, Tokyo, London, and Los Angeles on Saturday, May...

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FINAL-DOODLE1
14 March

Celebrating Pi Day with a Google Doodle

  • amy ma
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Circumference / diameter = pi(e)! ? We’re excited to be a part of today’s Google Doodle to celebrate Pi Day. For Chef Dominique, part of what he loves...

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189-by-Dominique-Ansel-dining-room1-for-email-photo-credit-Jakob-Layman
11 November

Our new LA Bakery & Restaurant are...

  • amy ma
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Welcome two brand new additions to the Dominique Ansel family: our new Los Angeles shop, Dominique Ansel Bakery Los Angeles, and our first-ever restaurant, 189 by Dominique Ansel,...

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DAB welcomes Chef Cédric Grolet for a three-day pop-up April 5-7!
5 May

It’s official: 189 by Dominique Ansel opens...

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It’s official! Our LA restaurant now has a name: 189 by Dominique Ansel will be opening at The Grove this coming Fall 2017. The name is a special...

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DAB welcomes Chef Cédric Grolet for a three-day pop-up April 5-7!
5 April

Chef Dominique named World’s Best Pastry Chef

  • amy ma
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Congratulations to Chef Dominique for being named the World’s Best Pastry Chef by the World’s 50 Best Restaurant Awards!  Chef Dominique was awarded this prestigious honor at the...

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  • Papa d’Amour is now open in NYC!
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  • Dominique Ansel Las Vegas launches October 21, 2022

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    @dominiqueansel on Instagram

    dominiqueansel

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    Apr 1

    Open post by dominiqueansel with ID 18572165029033287
    Hot Cross Buns are back at the SoHo Bakery and @dominiqueanselworkshop this Easter weekend Fri 4/3-Sun 4/5. Fluffy brioche buns studded with candied orange peel and a hint of cinnamon and nutmeg, baked til golden and topped with lemon icing. Available in 2pc and 4pc sets. Preorders for 4pc boxes are up now at:
📍DominiqueAnselNY.com for SoHo Bakery pick-ups
📍DominiqueAnselWorkshop.com for Flatiron Workshop pick-ups

    dominiqueansel

    View Instagram post by dominiqueansel

    Mar 31

    Open post by dominiqueansel with ID 18110304967699749
    Our Chocolate Easter Egg-imals are kid-approved 🐣🥰❤️ Bashing into our handmade chocolate eggs for Easter, each with six mini Valrhona chocolate egg bonbons hidden inside for a little surprise. Mei Mei chose Eleanor the Elephant (made of white chocolate), and Celian got Tommy the Toucan (made of dark chocolate)! There’s Chloe the Capybara (milk chocolate) this year too.
***
Preorders are up for pick-ups through Easter Sun 4/5 at: 
📍DominiqueAnselNY.com for SoHo Bakery 
📍DominiqueAnselWorkshop.com for Flatiron Workshop
📍PapadAmourNY.com for @papadamournyc

    dominiqueansel

    View Instagram post by dominiqueansel

    Mar 29

    Open post by dominiqueansel with ID 17947360281132839
    Bolo Hot Cross Buns: coming to @papadamournyc for Easter weekend, Fri. April 3rd-Sun. April 5th. 🍍 Our version of the traditional Hong Kong-style bolo bao (or pineapple bun) is studded with candied pineapple with a hint of anise, vanilla, and a splash of rum, topped with a crunchy bolo cookie crust and hand-piped with icing on top. Available by-the-piece in-store, but you can pre-order a 4pc set now at PapadAmourNY.com for pick-ups April 3-5. Pro-tip: toast them up, slice open, and serve with a slab of cold butter!

    dominiqueansel

    View Instagram post by dominiqueansel

    Mar 28

    Open post by dominiqueansel with ID 18573382294056696
    A closer look at Chloe the Capybara, one of our trio of handmade chocolate Easter Egg-imals, complete with mini Valrhona dark chocolate egg bonbons hidden inside. Chloe is made out of creamy Valrhona milk chocolate, and she’s even chewing on a little chocolate “leaf.” Don’t miss Eleanor the Elephant (made of white chocolate) and Tommy the Toucan (made of dark chocolate) too. 

Available in SoHo, Flatiron, and @papadamournyc now through Easter Sunday 4/5. Preorder for pick-ups at:
📍DominiqueAnselNY.com (SoHo Bakery)
📍DominiqueAnselWorkshop.com (Flatiron)
📍PapadAmourNY.com (Greenwich Village)

    dominiqueansel

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    Mar 27

    Open post by dominiqueansel with ID 17862199977543140
    Our Raspberry & Pistachio Custard Slice is this weekend’s special at @dominiqueanselworkshop: our version of the classic Australian pastry, made with flaky and caramelized puff pastry sandwiching layers of creamy raspberry custard and pistachio custard. Dusted with confectioners sugar and raspberry sugar on top to finish. Here in Flatiron today through Sunday only.

    dominiqueansel

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    Mar 27

    Open post by dominiqueansel with ID 18088809566187149
    Papa d’Amour shokupan is shipping nationwide! Our soft Japanese-style shokupan bread from @papadamournyc (perfect for toasts, sandos, or just on its own), plus our Honey Butter Sho-croutons too, are now up at DominiqueAnselOnline.com. Fresh-baked daily here in NYC and shipped to your doorstep. 🍞✈️🏡

    dominiqueansel

    View Instagram post by dominiqueansel

    Mar 25

    Open post by dominiqueansel with ID 18075632837167972
    Peep-a-Boo! Our fluffy marshmallow chicks for Easter are now up for pre-order for SoHo and Flatiron pick-ups through Easter Sunday 4/5. They’re nestled inside real eggshells, so you can gently crack away the shell to reveal a marshmallow chick surrounded by a dark chocolate egg, with a gooey salted caramel center. Preorder now at DominiqueAnselNY.com for SoHo Bakery pick-ups, and DominiqueAnselWorkshop.com for Flatiron @dominiqueanselworkshop pick-ups. Also available in our @dominiqueansellasvegas sister shops at @caesarspalace and @parisvegas too.

    dominiqueansel

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    Mar 23

    Open post by dominiqueansel with ID 18109508923793620
    Our last few days of March’s Caramelized Banana Pudding & Pineapple Cronut® here in Soho: filled with caramelized banana pudding ganache paired with pineapple jam. Last chance to order for nationwide shipping at DominiqueAnselOnline.com now, and available in-store at the Bakery on Spring Street through March 31st.

    dominiqueansel

    View Instagram post by dominiqueansel

    Mar 22

    Open post by dominiqueansel with ID 17895007320288140
    Meet our White Rabbit Peep-a-Boos at @papadamournyc! 🐰 We’ve turned the classic Chinese White Rabbit milk candies into a creamy caramel that’s piped into the center of these little marshmallow bunnies, each nestled inside real eggshells. Gently crack away the shell to reveal a white chocolate egg with a fluffy coconut marshmallow bunny inside, with that gooey White Rabbit candy caramel in the middle. Available only at @papadamournyc through Easter Sunday, April 5th - preorder now for pick-ups at papadamourNY.com (with 48hrs notice).

    dominiqueansel

    View Instagram post by dominiqueansel

    Mar 20

    Open post by dominiqueansel with ID 18385796095081321
    Our Salted Caramel & Brown Sugar Date Roll for this weekend’s special at @dominiqueanselworkshop: gooey salted caramel, brown sugar, and medjool dates all swirled up in a soft brioche spiral. A bit more caramel drizzled over top, with fresh orange zest & Maldon sea salt to finish. (Pro tip: it tasted even better warmed up!) Here in Flatiron Friday-Sunday only.
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