Dominique's Creations


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

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.

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.

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.”

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.

Burrata Soft Serve

Smooth, rich homemade burrata ice cream served with confit strawberries, balsamic caramel and just a tiny sprig of microbasil.

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.

Zero Gravity Cake

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


Our mini madeleines are made-to-order and just take 4 minutes in the oven to bake, so they’re always served warm and fresh out of the oven, finished with a dusting of powdered sugar on top.

Gingerbread Pinecone

60 to 70 individual pieces of chocolate petals hand placed around a gingerbread mousse cake to resemble individual pinecones. Lightly dusted with powdered sugar for that “snowy” look.