If there was a bad boy of the pastry world, Dominique Ansel would be it. The chef is the founder of the cult New York bakery named after himself and the creator of genius hybrid foods such as the ...

Imitation may be the best form of flattery, but the best place to get the Cronut is where it all started, Dominique Ansel Bakery in New York City.

A spin-off of Dominique Ansel’s eponymous bakery in New York, Dang Wen Li – the name comes from the Mandarin pronunciation of Ansel’s first name – launched to much fanfare with a large ...

When chef Dominique ... bakery and kitchen in New York City - has expanded his franchise with a bakery in Tokyo, and he's now gearing up to open a new bakery in the British capital. Dominique ...

Dominique Ansel is a James Beard Award-winning pastry chef and owner of Dominique Ansel Bakery and Workshop in ... chef/owner of eponymous bakeries in New York City and Hong Kong, and has been ...

In 2013, Dominique Ansel unveiled a special pastry, a bakery love child that landed ... Our Tasting Table team caught up with Ansel at the New York City Wine and Food Festival to learn more ...

An curved arrow pointing right. World-famous pastry chef Dominique Ansel opened a new bakery in London selling his renown "Cronut®" - a hybrid between a croissant and a donut. Hundreds lined up ...

The best madeleines I've had were from the Dominique Ansel Bakery in New York, where they're baked to order and served warm. Fortunately for us, the madeleine recipe is featured in the pastry chef ...