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20 June

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@dominiqueansel on Instagram

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Jan 26

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Meet our February Cronut®: White Peach & Lychee, filled with white peach jam and creamy lychee ganache. A perfect fruit-forward pairing of flavors as we head towards February and Valentine’s Day 💕 ahead. Preorders are up now (so you can skip the line) at CronutPreorder.com. We’re also shipping nationwide ✈️ at DominiqueAnselOnline.com too.

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Jan 23

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Banoffee Pie Millefeuille for this weekend’s special at @dominiqueanselworkshop: our version of the classic British banoffee pie, with layers of flaky puff pastry filled with vanilla diplomat cream, caramelized bananas, gooey salted caramel, and toffee crumbles. Here in Flatiron today through Sunday only.

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Jan 22

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SALT BREAD BAGELS at @papadamournyc, starting TOMORROW, Fri Jan 23rd, available daily from 8-11am (or until sold out). Soft and fluffy on the inside, with that buttery golden crust outside, and flecks of fleur de sel that gently char in the oven. Served warm with a Fromager d’Affinois cheese spread made with their silky double-cream French cheese whipped with mascarpone and cream cheese. Rip, dip, and enjoy. See you in the morning at 64 University. 🥯🧂🧈🧀

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Jan 20

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Hojicha & Okinawa Black Sugar for our January Cronut here in NYC, filled with hojicha (Japanese roasted green tea) ganache and a creamy Okinawa black sugar ganache. 🫖 Fragrant notes of roasted tea pair beautifully with the caramelized almost toffee-like flavor of black sugar from Okinawa in southern Japan. Here in SoHo through January 31st, last chance to order for nationwide shipping ✈️ at DominiqueAnselOnline.com.

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Jan 17

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Last chance for our Galettes des Rois for this season, before our final day on Monday 1/19. Classic Almond and Pistachio flavors are available whole and by-the-slice in Soho and Flatiron: Preorder whole galettes at DominiqueAnselNY.com (SoHo) and DominiqueAnselWorkshop.com (Flatiron).

And over at @papadamournyc, our special Chestnut version is available whole (preorder at papadamourNY.com) and by-the-slice.

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Jan 16

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Our new Miso Butter Grilled Cheese at @papadamournyc, with miso butter and gooey melted mozzarella, fontina, and gruyère cheeses, on our fresh-baked shokupan bread. Now available daily. 🧀🍞

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Jan 16

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Our Black Forest Doughnut is this weekend’s special at @dominiqueanselworkshop: a soft and fluffy chocolate brioche doughnut is filled with vanilla bean Chantilly cream and cherry jam, glazed with dark chocolate ganache, finished with confectioner’s sugar and a chocolate-covered cherry gelée “cherry” on top. Here in Flatiron Friday-Monday only for the long weekend.

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Jan 14

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Our Kurobuta Hot Dog Spiral, a staple on our @papadamournyc menu since day 1: soy-glazed Japanese Korubuta hot dogs set atop shallot oil-sautéed sticky rice with shiitake mushroom and sesame furikake, all in a golden laminated brioche nest. Served warm, and available daily here on University Place.

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Jan 9

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Our Coffee Crumble Bun is this weekend’s special at @dominiqueanselworkshop: soft milk bread spiraled with coffee graham cracker cookie dough, filled with espresso cream, and topped with coffee butter crumble. Here in Flatiron today through Sunday only.

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Jan 8

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How we do hot chocolate at @papadamournyc: meet our Yakimochi Hot Chocolate, with a cup of rich Valrhona hot chocolate topped with condensed milk whipped cream and a warm grilled mochi brushed with honey butter soy caramel. Comfort food to warm you up this winter here on University Place.

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