The Salted CaramelEclair should not be overlooked simply because the Cronutline is out the door - on my opinion it's just as exceptional, and without a long line.
If they want to keep selling their cronut @ $6 they should make sure it tastes better than a half-stale donut with cheap-syrup-tasting filling and ultra sugary glazing.
Some say the cronut is overrated. Those that say so have overlooked how delicate and perfectly executed this pastry is. It's worth the 90 minute wait in line - it's art not food.
Skip the Cronut and get a salted carameleclair. Soft, doughy pastry that oozes salty sweet caramel filling. Topped with a few sea salt grains - it doesn't get better than this.
Our go-to stop for an afternoon espresso-fix and macaroon on those days when we're shuttling back and forth between our 6th Ave. studio and our Flagship store on #77Wooster.
Frozen S’more - "Forget the Cronuts, forget the cookie shots. The frozen s’more is where it’s at. And you won’t even have to wait in line for it." - The Infatuation
Try the Paris-New York, a traditional French pastry re-imagined as a tribute to the Snickersbar with dark chocolate ganache, peanut butter cream and salted caramel. Read more
Cronut? Not bad. Cookie shot? Disappointing. Frozen s'more? Amazing. You really need to try it. The only problem is that it doesn't travel well due to the ice cream contained within.
I came here at 6:30am on a Tuesday and was about the 30th-ish person in line. Hopefully the cronut hype is dying. It's 7:14 and it doesn't look like we hit 100 people yet.
So having shown up WAY too late for a cronut, I settled for a DKA and while pricey ($5.72 for a tiny muffin-sized thing), can't imagine the cronut could trump it for flavor, texture and overall WOW 😍
The cronut is an experience, but is actually a little too sweet for my palette. The DKA has a similar texture and is glazed instead of stuffed with icing - better balanced. Skip the line!
The Tuscansalad sounds great in theory but too much yellow frisée as the only "green" in this salad with a few chunks of salami and a couple white beans. Overall "meh". Baked items look awesome.
Almost always sold out of their specialties – you'll have to get their first thing in the morning and stand in line to get your hands on the coveted cronut.
Dominique Ansel Bakery was awarded Time Out New York’s “Best Bakery of 2012” and Metromix’s “Best Bakery of 2012”. Today, it is also Zagat 2013’s highest ranked bakery with 27 points awarded for food. In 2013, he was nominated as a James Beard Award semifinalist for Outstanding Pastry Chef.