Dominique Ansel

Dominique Ansel
A close-up of Dominique Ansel

Dominique Ansel

Dominique Ansel’s meteoric rise began at the legendary Paris bakery Fauchon. Born in 1977, in Beauvais close to the French capital, at the age of 16, he began working at a local restaurant in order to help support his family. There was a free culinary school in his hometown, so he enrolled in their apprenticeship programme, first as a savoury cook and then as a pastry cook. It was the precision and scientific nature of pastry that appealed to Dominique immediately, and from then on, he knew what he was meant to do.

At age 19, Dominique went on to complete his military service in French Guiana in South America as part of a community programme teaching locals how to cook. Upon returning to France, he used all of his savings to buy a beat-up car and drove to Paris, dropping off his resume at any bakery he could find. He later landed at the legendary French pastry shop, Fauchon, as one of 30 seasonal holiday workers. He was told that only one employee would remain at the end of the season, and when the time came, he was the one they chose. 

He spent seven years with Fauchon and gradually took charge of their international expansion, helping set up shops in locations from Russia to Kuwait. Moving to America, he took up the challenge of working as executive pastry chef at Daniel, Daniel Boulud’s restaurant for six years. He was part of the team earned Daniel its first 4-star review from The New York Times, 3 Michelin stars, and the James Beard’s “Outstanding Restaurant of the Year Award” in 2010.

Driven by the desire to make his own mark on the city, he opened Dominique Ansel Bakery in November 2011. The patisserie was an instant success, awarded “Best New Bakery of 2012” by Time Out New York. In November 2011, with a team of just four employees, Dominique opened Dominique Ansel Bakery on a quiet Soho street in New York. Serving both sweet and savoury items with pastries taking pride of place, the bakery quickly became a neighborhood destination.

The Cronut - a fried, glazed and cream-filled croissant croissant-doughnut pastry hybrid innovation Ansel launched in 2013 shook up the pastry world and projected him to international acclaim. The much feted pastry was named one of TIME Magazine’s “25 Best inventions of 2013” and has featured in publications and on TV around the globe. The Cronut flavour changes each month at every Dominique Ansel Bakery location and is never repeated. 

Dominique published his first cookbook: “Dominique Ansel: the secret recipes” in 2014. In April 2015, Dominique launched his second NYC shop, Dominique Ansel Kitchen, in the West Village. Turning the tables on a traditional bakery, more than 70% of the menu is either made or finished to order, reflecting Dominique’s belief that “time is an ingredient.” Soon after, in July 2015, Dominique launched U.P. (short for “unlimited possibilities), the after-hours tasting table hidden within the Kitchen shop in NYC. The U.P. table seats just 12 and is situated in the center of the shop’s pastry kitchens, where guests enjoy an all-dessert menu centered around a theme that changes bi-annually. 

In September 2016, Dominique opened Dominique Ansel Bakery London, marking his first shop in Europe. Located just between Belgravia and Victoria, the Bakery’s menu includes a number of Dominique’s signatures, along with a large portion dedicated to creations made only for London like the Welsh Rarebit Croissant, Banoffee Paella, and Eton Mess Lunchbox. Most recently, the bakery began serving its first-ever Afternoon Tea service. 2017 brought the opening of Dominique’s first-ever restaurant, 189 by Dominique Ansel, and his first West Coast location of Dominique Ansel Bakery, both opening in The Grove in Los Angeles in November 2017. Outside of the kitchen, Dominique is a dedicated supporter of various charitable organizations, including the fight to end hunger with Food Bank for New York City and City Harvest.

SIGNATURE RECIPES:

  • The cronut
  • The Cookie Shot
  • Frozen S’more
  • Blossoming Hot Chocolate
READ MORE
Latest
Articles
Event
Dominque Ansel New York Tribute
Article
Dominique Ansel's Tribute to NYC
Dominique Ansel, creator of the Cronut TM and all round pastry genius is celebrating 15 years since he set up in New York and to mark the occasion, the Domin
Cedric Grolet's Famous Fruits Available in New York
Article
Cedric Grolet's Famous Fruits Available in New York
Cédric Grolet will team up with Dominique Ansel to sell his famous fruit cakes to the people of New York.
Original_18521_Be-A-Better-Chef.jpg
Article
Become a Better Chef in 2019 with These Great Resources
From online cooking classes run by Michelin star chefs to the best new gear to add to your kitchen, here is our advice on how to be a better cook this year.
Original_16262_restaurant-189-la-dominique-ansel.jpg
Article
Dominique Ansel's Cuisine and Cronuts in Los Angeles
Get your Cronuts in Los Angeles as the Dominique Ansel Bakery and the 189 Restaurant open on The Grove Drive.
Original_16224_breakfast-new-york.png
Article
5 of The Best Breakfast Places in New York
Bagels slathered in cream cheese, stacked sandwiches and perfect pastries. Here's our pick of the best breakfast places in New York.
Original_14732_cronut-la
Article
Dominique Ansel to Open in Los Angeles
The cronut master has announced plans for further expansion with a the opening of a unique Dominique Ansel location in Los Angeles
Original_14163_ansel-marhmallow
Article
These Marshmallow Flowers Open Inside Your Cup
Dominique Ansel's latest creation is a clever marshmallow flower that opens inside the cup. Watch it in action.
Original_13650_dominique-ansel-london-3
Article
Cronut Creator Unveils New Menu at First London Bakery
King of the Cronut, Dominique Ansel will open a bakery in London’s Belgravia on 30 September – with a Welsh rarebit croissant on the menu.
Original_12977_Hybrids-FDL-TP
Article
Food Mash-Ups, an Ever Growing Trend
In the beginning there was the cronut, but hybrids – or mash-ups – are one of the fastest growing trends in international cuisine.
Original_12485_macaronut
Article
Famous French Pastry Chef Creates the Macaronut
The famous French pastry chef Francois Payard has created a new hybrid dessert to celebrate world macaron day.
Original_12356_Dominique-Ansel-going-viral-dessert
Article
Dominique Ansel's New Tasting Menu Revealed
Reservation's for the limited new American Dreams menu open from today. Check out the promised white picket fences and more.
Original_12175_ansel-london
Article
Cronut Creator to Open Bakery in London
The creator of the Cronut, Dominique Ansel, has revealed that he will be opening a bakery in London later this summer.