The Cronut ®

Chef Dominique’s unique creation that many have described to be a croissant-doughnut hybrid. First launched in May 2013 (and subsequently named one of TIME Magazine’s best inventions of the year), the flavor changes each month in each of our shops around the world, never repeating.

Chocolate Chip Cookie Shot

A warm chocolate chip cookie shaped like a shot glass and filled to order with our homemade cold-infused Tahitian vanilla milk. Sip the milk, then eat the cookie!

Frozen S’mores

An ice cream version of a s’more, with a center of Tahitian vanilla ice cream covered in crispy chocolate feuilletine, wrapped in honey marshmallow that’s torched to order, served on a smoked willow wood branch for that ultimate campfire goodness.


Similar to a caramelized croissant, with tender, flaky layers on the inside and a caramelized crunchy crust outside. Our best-seller!

Blossoming Hot Chocolate

First introduced in our Tokyo shop and immediately going viral, our Blossoming Hot Chocolate is a beautiful marshmallow flower that “blossoms” when it’s placed into a cup of our homemade Chef’s hot chocolate, revealing a chocolate bonbon surprise inside.

Kiwi Sorbet Bar

An ice cream bar that looks just like a kiwi when it’s sliced open, filled with fresh kiwi sorbet and a center of Tahitian vanilla ice cream with little kiwi “seeds” (which are actually poppyseeds). It’s all coated in a layer of rich dark chocolate that’s even a little bit “fuzzy.”

1:1 Lemon Yuzu Butter Tart

A made-to-order lemon tart with lemon yuzu curd that’s blended with softened butter in a milkshake maker until light and smooth, then poured into the tart shell to order and finished with lemon zest on top.

Gingerbread Pinecone

A seasonal favorite, a singular chocolate pinecone made with ginger mousse, speculoos ganache, a spiced cake, and finished with more than 60-70 tiny hand-cut dark chocolate petals, dusted with a flurry of powdered sugar to finish.

Christmas Morning Cereal

Chef Dominique’s own gourmet cereal blend and a holiday tradition each year, made with Valrhona Caramelia (caramelized milk chocolate) covered crispy puffed rice, smoked cinnamon Mini Me’s (miniature meringues) and whole candied hazelnuts, enjoy it with a bowl of cold milk, sprinkled on top of ice cream or your morning yogurt, or just eaten by the handful!

What-a-Melon Soft Serve

First launched in our Tokyo shop, this refreshing summer treat is made with a slice of juicy, ripe watermelon (complete with tiny dark chocolate “seeds”) that’s filled to order with our homemade watermelon soft serve.

Welsh Rarebit Croissant

A flaky croissant filled with Guinness cheddar Worcestershire béchamel, whole grain mustard, and melted fontina cheese on top.

Banoffee Paella

Our version of Banoffee pie, built upside down in a paella pan to allow the bananas to caramelize on the bottom, with a layer of dulce de leche cream and finished with a buttery speculoos cookie crumble crust on top (so the crust doesn’t get soggy), finished with a dollop of fresh whipped cream.

Avocado Toast Ice Cream Sandwich

When in California! Here’s our take on avocado toast – in ice cream form, with avocado olive oil ice cream, ricotta mascarpone ice cream, set atop a buttery shortbread and finished with fresh dragonfruit, dried raspberries, Maldon sea salt, and a drizzle of olive oil.

Zero Gravity Cake

A fluffy chiffon cake that’s ever-so-light, it floats! Pop the balloon, then enjoy the cake inside.

“First Heartbreak”

From our “First” menu at U.P. in July 2015, which celebrated all the different first memories in our lives, this dish captures the hot and cold moments of a first break-up, interpreted as our take on a Baked Alaska. Made with a beautiful flower constructed of meringue petals with a center of Rocky Road ice cream (a break-up must) with a touch of bergamot for that bittersweet edge, the real show-stopping moment is when the petals are flambéed tableside when a love note is lit on fire, causing the petals to slowly fall.

“Peace & Love”

From our “American Dreams” menu, this dish channels our inner flower child during a time of peace and free love. Inspired by Woodstock (which took place on a dairy farm), this dish is our very own milky chamomile panna cotta with a psychedelic kick, and an aged apple cider vinegar gelée at the base. Add a few drops of natural food color on the surface of the pannat cotta (a base), and when an lemon oil-dipped orange peel (an acid) touches the surface, the elements react and the colors fan out in a groovy tie dye.

“Tech Boom”

From our “American Dreams” menu, capturing the idea of when the first computers were invented and we thought they were the future of everything, when young internet millionaires would soon become the new leaders of the world. So why not build a waffle computer that resembles an old-school Mac? Pop in a hard disc, and out comes a hot-from-the-toaster waffle made with sassafras and topped with celery maple syrup and a pat of butter (that’s actually a small block of tonka bean ice cream) – childhood flavors that remind us it’s cool to be a big kid in an adult world.

Rising Stars

Selected gifts for dab lovers


Cronut® Tote bag


DKA Tote bag

DAB card

Gift Card