Chef Dominique Ansel has opened the doors to his first Europe-based bakery in London today.
Bringing some French flair and New York flavour across the pond, the menu features a range of signature pastries from the original New York bakery, such as The Cronut®, DKA (Dominique’s Kouign Amann), The Cookie Shot and Frozen S’mores.
More than 30% of the creations at Dominique Ansel Bakery are made exclusively for London. Ansel said, “It’s important for us not just to cut and paste, but showcase the talent of our team and the local inspirations we get for every bakery. We spent over half a year developing our London-only items, and can’t wait to reveal them,”
Highlights include the Banoffee Paella, 'After The Rain' Mousse Cake, Salted Honey Tart, Eton Mess Lunchbox and Welsh Rarebit Croissant.
The shop is a two-story building with the bakery on the first floor and pastry kitchens on the second, where everything is produced fresh daily on-site.
Upon entering the bakery, guests are welcomed with an open kitchen allowing them to interact with and watch chefs working in front of them. A seating area features high top tables for those joining for a quick bite, and cozy banquettes in the back of the space for those staying longer.
A year-round outdoor courtyard features a fully retractable roof and a vertical garden canopied by fresh flowers. Artwork created by graphic artist Vahram Muratyan decorates the space, celebrating the English countryside.
Dominique Ansel is chef patron of Dominique Ansel Bakery in Soho, NYC (2011), Dominique Ansel Kitchen in the West Village, NYC (2015) and Dominique Ansel Bakery Japan, Tokyo (2015).
Perhaps what has most widely been reported is Ansel’s creation of the Cronut®, a croissant and doughnut hybrid that TIME magazine named one of the “Best Inventions of 2013.”
In 2014, Dominique was awarded the James Beard Award for “Outstanding Pastry Chef”, named one of Crain’s '40 Under 40', and Vanity Fair France’s '50 Most Influential French in the World'. He also won the prestigious l’Ordre du Mérite Agricole. Prior to opening his first bakery, Dominique was Executive Pastry Chef of Daniel Boulud’s 3 Michelin star restaurant Daniel in NYC.
