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@dominiqueansel on Instagram

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Nov 14

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Mexican Hot Chocolate Cream Puff for this weekend’s special at @dominiqueanselworkshop: a choux puff filled with creamy Mexican hot chocolate ganache with a hint of cinnamon and a cayenne kick, dipped with vanilla bean marshmallow that’s brûléed til golden. Available this Friday-Sunday only on Flatiron.

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Nov 12

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NYC! Meet our new Hong Kong Curry Fish Ball Roll at @papadamournyc, launching this FRIDAY 11/14 and available Fridays-Sundays all month long. Inspired by one of my favorite cha chaa teng dishes, with slow simmered Hong Kong-style curry fish balls, shallots caramelized with Tsingtao beer, on a Szechuan peppercorn-studded laminated brioche. Served warm, it’s the perfect comfort food for this chilly autumn weather. It’s the latest in our “Leveled Up” menu of limited-run specials this season, dishes that bolder in flavor with a little more oomph (we’re working on a few more surprise dishes next!). Have you tried HK curry fish balls before? Let me know below 👇🏻

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Nov 10

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TOMORROW AT NOON ET: Christmas Morning Cereal is back! Shop early for the first batch of Chef Dominique’s gourmet cereal blend this season, made with crunchy Valrhona Caramelia (caramelized milk chocolate) covered crispy puffed rice, whole candied hazelnuts, and smoked cinnamon mini meringues. It’s my favorite holiday snack every year. 🥣🎄🍫 Starting tomorrow at 12pm, we’re launching nationwide shipping ✈️ at DominiqueAnselOnline.com. Preorders for NYC pick-ups will be up at DominiqueAnselNY.com (SoHo) and DominiqueAnselWorkshop.com (Flatiron), and available in store too. #christmasmorningcereal

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Nov 10

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November’s Pumpkin Cheesecake Cronut® looking beautiful: filled with silky pumpkin ganache with a hint of cinnamon and nutmeg, paired with creamy cheesecake ganache, finished with cinnamon sugar. Here in SoHo all month long, for nationwide shipping ✈️ at DominiqueAnselOnline.com in time for Thanksgiving, and for preorder pick-ups at CronutPreorder.com (so you can skip the line). T-minus 2.5 weeks til Thanksgiving! 🍂🥧🦃

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Nov 8

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APPLE SNOW MILK HOT CHOCOLATE: our newest addition at @papadamournyc. 🍎🥛 We have a tradition each time we land in Taiwan: jet-lagged, we head to the nearest convenience store (usually a 7-11 or Family Mart), stock up on snacks, and always a carton of apple milk (IYKYK). There’s something so comforting and nostalgic about it, creamy and rich with a hint of ripe apple flavor that’s slightly sweet and tart. I think it reminds me that we’ve finally landed and there’s so many delicious adventures ahead. I haven’t been able to find the same one here stateside, so we’ve decided to make our own version: steamed apple-infused milk tea that’s poured over Valrhona white chocolate ganache, and topped with an apple gelée marshmallow. Now available daily here on University Place. Have you ever had apple milk before? Let me know! ⬇️

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Nov 7

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Matcha Mille Crêpes Cake for this weekend’s special at @dominiqueanselworkshop, with layers upon layers of hand-made crêpes with matcha Chantilly cream, topped with a flurry of matcha powder. Available this Friday-Sunday only here in Flatiron. 🍵🍰

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Nov 5

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14 years ago this week, we opened our very first bakery on a quiet stretch of Spring Street in SoHo. We had 4 employees, just 2 cooks and 2 baristas, and a small menu of fresh-baked croissants and pastries, cakes, and coffee for the neighborhood. Little did we know that over the coming years, we’d be fortunate enough to welcome people from all over the world, grow our team, and make countless new creations. We’ve celebrated your birthdays and anniversaries, served hot chocolate and warm madeleines to our line even on the rainiest or snowiest of days, and watched as our guests built little families of their own. There were hand warmers during blizzards, pastries for essential workers during the most challenging times, wedding proposals in line, locals from just down the block and visitors from far away. I will forever be grateful to you all, and to our wonderful team, for sticking by us all these years. Thank you, and here’s to many more years to come. 🙏

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Nov 5

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Meet our Satsumaimo Sweet Potato & Persimmon Pie at @papadamournyc for Thanksgiving: our version of a sweet potato pie, but made with creamy Satsumaimo (Japanese sweet potato) custard, paired with Fuyu persimmon jam and topped with silky vanilla Chantilly, framed in a brown sugar sablé crust. 🍠🥧🍁🍂 I love the smooth texture and subtle sweetness of Satsumaimos, which we gently roast to bring out a nutural caramelization and fold into a custard. A limited batch is available now for preorder at Papadamourny.com for pick-ups btw Friday, Nov 21st-Thursday, November 27th.

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Nov 2

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Our @papadamournyc Sho-Croutons = kid-approved. ❤️🍞😊 Fresh-baked shokupan bites tossed in honey soy sauce caramel and fleur de sel, baked til crunchy and caramelized, and available daily here at 64 University.

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Oct 31

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Meet our new fall pastry case at the SoHo Bakery:
* Matcha Strawberry Tiramisu: matcha mascarpone mousse, strawberry jam, ladyfingers brushed with strawberry syrup 🍵🍓
* Apple Crème Brûlée Tart: vanilla crème brûlée ganache, confit apples with a hint of star anise, fresh Honeycrisp apple slices 🍎
* Mango Passionfruit Pavlova: mango passionfruit compote, vanilla Chantilly, lime zest, light-as-air meringue (gluten-free) 🥭
* Hazelnut Praliné St. Honoré Tart: salted caramel crémeux-filled choux, hazelnut praliné feuilletine, gooey liquid caramel, vanilla Chantilly 🌰🍫
* Pistachio Cherry Mont Blanc: pistachio ganache & bavaroise, cherry jam & compote, pistachio amaretto almond cream 🍒
* Yuzu Huckleberry Tart: yuzu curd, huckleberry blueberry jam, blueberry mousse, olive oil cake, confit lemon 🍋🫐
Plus: our Bourbon Pecan Pie and Extra Silky Pumpkin Pie are now available by-the-slice in SoHo and at @dominiqueanselworkshop too. 🥧🍂🦃

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