Dominique Ansel Bakery
Bakery · SoHo
189 Spring St, New York, NY 10012
Highlights
Creative French pastries including the iconic Cronut, plus coffee & sandwiches
Creative French pastries including the iconic Cronut, plus coffee & sandwiches
"Picking up a cup of hot chocolate from Dominique Ansel in Soho is a whole production. There's usually a line outside that’s full of tourists and loyal fans, so you’ll probably have to wait a bit to enter the narrow cafe. When you make it inside, be sure to order the blossoming hot chocolate. It comes with a marshmallow “flower” that opens on it’s own and melts into your cup as you drink." - will hartman, carina finn koeppicus, nikko duren, bryan kim
"Yes, this is the Cronut place, and yes, it sometimes boasts a pretty impressive line. But the Soho spot also has a fantastic plain croissant, and if you come on a weekday morning, you probably won’t have to wait for it. It’s less flaky and more airy than some of the other croissants on this list, but that just means that more of the caramel-colored pastry will end up in your mouth. (As opposed to your shirt, which is always slightly embarrassing.) This is one of the most expensive croissants on the list, but what do you expect from the bakery that trademarked the word Cronut?" - willa moore, bryan kim, sonal shah, will hartman
"People still line up early in the morning to get a Cronut in one of Soho’s great spectacles, but there are plenty of other pastries of an unusual sort. And there are sandwiches, too, made on predictably great bread from a shifting roster that includes a toasted cheese and a Dijon chicken salad dotted with pistachios. A variety of excellent croissants are also available." - Melissa McCart
"The bakery behind the croissant–doughnut hybrid that launched the city’s first major viral pastry sensation; the croissant-doughnut innovation is widely credited with kickstarting the modern era of trendy, newsworthy doughnuts in New York." - Amelia Schwartz
"The Soho bakery that introduced the cronut in 2013 remains the home of the sugar-dusted croissant–doughnut hybrid that spawned a global pastry phenomenon, and the inventive pastry menu continues to feature similarly creative, highly sought-after sweets." - Regan Stephens
