Dominique Ansel Bakery — Restaurant in New York

If you’re visiting New York for 24 hours, Dominique Ansel Bakery should be at the top of your list. I’ve been here countless times, and it’s an absolute gem. One item I never miss is the Cronut. They offer monthly flavors, and even if it’s something I don’t usually like, they manage to make it irresistible. Imagine a fluffy, layered pastry with a delicate sugar sprinkle on the outside – it’s heavenly. My favorite flavors so far have been the cappuccino and butterscotch.

But Cronuts are just the beginning. Their Nutella milk bread is a must-try – rich, soft, and decadent. The French toast is simply divine, with a perfect balance of crispiness and melt-in-your-mouth softness. The chocolate chip cookie was just normal for me, but many others rave about it.

Their tarts are spectacular. I’ve tried both the grapefruit and mango varieties, and each bite is a burst of fresh, vibrant flavor. The Madeleines are another highlight – airy, fluffy, and subtly sweet, just how they should be.

They also have this thing called a perfect little egg sandwich, which is literally a fluffy steamed egg with cheese on a brioche bun. It’s so perfect and melts in your mouth with every bite. Although I haven’t tried the frozen s’mores, I’ve heard rave reviews. The cookie shots are another unique treat worth experiencing. The macarons are delightful – soft, delicate, and bursting with flavor. Dominique Ansel Bakery also offers limited edition items like the passionfruit pistachio cream croissant and guava cheesecake, both of which were phenomenal.

The DKA (Dominique’s Kouign Amann) is a treat that can vary – sometimes it’s perfectly fluffy and caramelized, embodying everything a croissant should be, while other times it’s just okay. However, it’s always worth a try.

I usually skip the coffee here since they don’t offer flavored syrups. They prefer to focus on the pure flavor of the beans, which is great if you enjoy a straightforward coffee experience. They make a good mocha, but I like adding syrups like vanilla or caramel to my coffee. Their blooming hot chocolate is thick and rich with dark chocolate. It was a bit too dark for me, but with added oat milk or sweetener, it would be perfect. It’s a bit on the bitter side, which might suit those who enjoy less sweetness.

This bakery is probably my favorite spot in the city. They have a charming garden in the back, offering plenty of space and Wi-Fi, making it an ideal place to relax or get some work done. It can get extremely busy, with lines often stretching out the door, but the experience is well worth the wait.

The staff is incredibly friendly and welcoming. If you’re looking for a warm, friendly face in the city, this is the place to be. One of the managers, Laurence, is exceptionally kind and I’ve had the most experience with him, but all the staff are nice. Every interaction has been positive. Dominique Ansel Bakery truly feels like a haven in New York City, offering a mix of innovative pastries and a welcoming atmosphere that keeps me coming back time...

Does it live up to the hype? In my opinion, yes! This bakery is world famous for a reason and I was not disappointed by their offerings. While we were there, we saw Dominique himself working hard behind the line piping some hot cross buns. He’s not just some celebrity chef who makes other people do the work. All of the employees were very friendly and the line moved nice and quick. They have a nice little garden that you can use in the warm months that can be accessed through the back of the shop.

Nothing here is cheap, but you get what you pay for, a premium bakery experience. Also, all of the food here is going to be extravagant and not particular healthy, so be sure to pace yourself and balance things out.

Here are a few things I’ve tried:

DKA - One of the best pastries I’ve ever eaten, ever. If you have to choose between this and the cronut, this is probably the one to get. It’s a kouign-amann, which is similar to a very buttery croissant. It uses a similarly laminated dough and is brushed with a sweet syrup and finished with a little bit of salt. It’s well balanced between sweet and savory and it isn’t too sweet. It’s a very satisfying thing to eat and I don’t know how anyone could ever get sick of this.

Cronut - Perfect layers, coated with sugar, filled with delicious ganache, and perfectly fried. The flavors change every month and have never repeated ever since the pastry debuted. I’ve been lucky enough to try the apricot and caramelia flavor as well as the ube and coconut. Both were otherworldly and decadent.

Blossoming Hot Chocolate - This was very cool and quite novel to see, but the actual drink was nothing special. The drink is poured in to the cup while a marshmallow flower floats to the top and opens up and “blossoms”. It wasn’t bad and it was certainly nice on a cold day. While the presentation was impressive and unlike anything I’d seen, I don’t know if I’d do it again.

Canele - A lovely little pastry that combined the flavors of vanilla and rum. These are small, but mighty. The outer crust is perfectly caramelized while the inside is a tender, airy, custard center. This can be a difficult thing to make without burning them and each time I’ve had them, they were absolutely perfect.

Cookie Shot - One of the more unique things the shop offers. This is a cookie that is formed into the shape of a shot glass. You then pour in a small vial of their vanilla milk and give it a moment to soak into the cookie. You can then drink the milk and eat the softened cookie. The flavors come together well and this was a unique way to enjoy milk and cookies. The cookie itself was perfectly balanced and I wasn’t prepared for how much I’d enjoy it when combined...

The line snaked down Spring Street, a testament to Dominique Ansel's gravitational pull on pastry enthusiasts. Stepping inside, the air crackled with anticipation, a sweet, sugary haze hanging over the meticulously arranged displays. It was a bakery as theatre, each pastry a tiny, edible masterpiece. But it was the S'more that held my rapt attention.

Forget childhood campfires and sticky marshmallows. This was a deconstructed, elevated S'more, a symphony of textures and flavors. The graham cracker base, a crisp, buttery disc, provided a sturdy foundation for the layers above. The marshmallow, a cloud of soft, pillowy perfection, wasn't just toasted; it was torched, its surface a caramelized masterpiece, yielding a smoky sweetness that permeated every bite. Inside, a molten chocolate ganache, rich and decadent, oozed out like a dark, delicious secret. It was a textural marvel, the crunch of the graham cracker against the pillowy marshmallow, the warm, gooey chocolate, a sensory explosion.

But the brilliance lay in the balance. The sweetness was tempered by a subtle smokiness, the richness cut by a delicate bitterness. It wasn't just a dessert; it was a narrative, a journey through familiar flavors reimagined with exquisite precision. The delicate torched peaks of the marshmallow, the way the chocolate ganache slowly seeped into the cracker base, the subtle hint of sea salt that cut through the sweetness; every element was carefully considered.

The atmosphere, a buzz of excited whispers and the clinking of delicate cutlery, enhanced the experience. People lingered, savoring each bite, their faces alight with childlike wonder. It was a shared moment of culinary delight, a collective appreciation for the artistry on display. The S'more wasn't just a pastry; it was a moment of pure, unadulterated joy, a testament to Dominique...