$5 - $10
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Parisian delicacies on the streets of SoHo
Determined to find the best café in NYC? An eatery that provides exceptional food, made with quality ingredients? A place where you can unwind while polishing off your sweet and savory treats? Look no further friends. After working as the Executive Pastry Chef for Daniel Boulud, Chef Dominique Ansel has made a name for himself by opening the doors to his very own establishment in SoHo.
After working as the Executive Pastry Chef for Daniel Boulud, Chef Dominique Ansel has made a name for himself
Located at 189 Spring Street between Sullivan and Thompson, Chef Ansel welcomes you into his bakery with the scent of sugar and fresh out-of-the-oven delicacies. Trained specifically in French pastry, Chef Ansel has created an opportunity for NYC diners to experience his ambrosial creations, café style.
Chef Ansel welcomes you into his bakery with the scent of sugar and fresh out-of-the-oven delicacies
DOMINIQUE ANSEL SIGNATURES: Each pastry is handcrafted by Dominique Ansel and executed by his accomplished staff. Using only the freshest ingredients available, Chef Ansel enjoys creating seasonal treats for his customers, in addition to his signature pastries:
D.K.A. (Dominique’s Kouign Amann): The “D.K.A.” is the most popular pastry on the menu. Chef Ansel put his flair on the traditional Kouign Amann by using less butter and less sugar while retaining its flaky “croissant-like” interior, and caramelized exterior. If you’re visiting for the first time, the DKA is a MUST-TRY (and leave it served upside down)!
Cookies: Don’t see any on display? Ask the server and he’ll let you know if the cookies are ready to come out of the oven. One tray is baked on the hour, every hour; so get them before they sell out, and eat them while they’re hot!
Paris-New York: Chef Ansel describes this dessert as his playful version of the American Snickers Bar. Made with ingredients like peanuts, caramel and chocolate, it’s no surprise that Parisians, as well as New Yorkers give their nod of approval.
Made-to-Order Madeleines: Teeny tiny lemon sponge cakes are piped, baked and served by the order; if you have 8 minutes to spare for these shell-shaped gems, they’re well-worth the wait!
In addition to pastries, the bakery provides quiche and sandwich options until 4pm; as well as soups, salads and select breakfast items throughout the day.
OVERALL: The Dominique Ansel Bakery holds a high standard when it comes to modern French fare; their food is inspiring, innovative, beautiful, and delicious. After choosing your selection of treats, you can take your order to go, or you’re welcome to stay and snack.
For those of you who enjoy people watching, sit by the front window as you sip your morning cup of coffee. If you prefer a more intimate setting, head towards the back and choose a seat in the all-weather greenhouse, or the outdoor garden. Regardless of where you choose to sit, each space is inviting and perhaps you’ll find yourself sitting amongst culinary royalty as you devour your D.K.A…
Regardless of where you choose to sit, each space is inviting and perhaps you’ll find yourself sitting amongst culinary royalty as you devour your D.K.A
Best Time to Visit: Head to the bakery before 11am to avoid the lunch rush, and that should guarantee your choice of pastry! All items are made fresh throughout the day, but keep in mind that quantities are limited!
Unique Item: Mini Me’s are the bakeries miniature meringues that can be used as a topping or eaten on their own- they serve as a great gift or special treat!
Exclusive News! Online Boutique: Rumor has it that an Iberico Ham and Mahon Cheese Croissant (created by Chef Ansel and his friend, Chef Seamus Mullen of Tertulia) will be available for sale online as a pick-up item only! You can visit the Dominique Ansel Bakery website soon for more info!