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Invented the Cronut in 2013, a pastry that resembles a doughnut and is made from croissant-like dough which is filled with flavored cream and fried in grapeseed oil.
The Frozen S'mores are overrated. Sure they're good, but you miss part of the experience when it's frozen. For $7, I expected something unbelievable. There are plenty of amazing items in this bakery!
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.
a silly, non-written policy: 1 person can order 2 cronuts only. Otherwise get 2 for now and go stand all over again in the queue to order another 2! And yes their manager was serious telling me this.
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.
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.