bake - November/December 2024 - 12
indulgent
options
Dominique Ansel Workshop
leads the charge to innovation.
BY JOHN UNREIN
At the Dominique Ansel Workshop in the Flatiron district
in the Manhattan borough of New York City, flavorful new
pastries include the Coffee Cake & Chocolate Croissant
Nest and the Passion Fruit & Honey Vanilla Brioche.
" The menu at the Workshop focuses on croissants and
viennoiserie, so the classics have always been staples
- a plain croissant, pain au chocolat, ham and cheese,
almond, etc., " shares Dominque Ansel, the award-winning
pastry chef and owner of Dominique Ansel Bakery. " The
Brown Sugar DKA (Dominique's Kouign Amann) is still
our most popular pastry. It's like a caramelized croissant
made with dark brown sugar. "
Roughly three years ago, the acclaimed bakery opened
its sister shop, Dominique Ansel Workshop. Featuring a
croissant counter located right inside its pastry production
kitchens, it's just a block north of Madison Square
Park.
" There's also a seasonal menu we change a few times
a year. Right now, we've just started fall/winter pastries:
there's a Earl Grey Caramelized Pecan Plié, Passionfruit
Vanilla Honey Brioche with honeycomb toffee on top,
Dark Chocolate Bun with candied orange peels, a
Honeycrisp Apple Strudel with riz au lait inside, and a
few others, " Ansel says.
They also have a " weekend special " each weekend,
usually seasonal, e.g. fresh fruits during the summertime,
heartier ingredients during colder months, and they also
try different takes on classic desserts from around the
world. " It's a lot of fun, and we see guests come in every
weekend to try what's new, " Ansel says.
The Brown Sugar DKA is still the most popular at the
Workshop location, Ansel explains.
" We make a classic DKA with regular sugar at the
Bakery in Soho, which is still the best-selling pastry
there, so you can only get the brown sugar version here
in Flatiron so it's quite unique. "
And the weekend specials are always popular too,
because the Dominique Ansel Workshop always changes
it up each week and there's something new for people
to discover, so they find that people have been coming
12 < NOV-DEC 2024 | bakemag.com
DOMINIQUE ANSEL WORKSHOP
http://www.bakemag.com
bake - November/December 2024
Table of Contents for the Digital Edition of bake - November/December 2024
bake - November/December 2024 - Intro
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