New York City: Dominique Ansel Bakery

Elisa:

After having been in New York for almost 5 months now, I’ve finally tried the legendary epoch-defining-in-the-pastry-world (however you describe it) Cronut at Dominique Ansel Bakery and experienced the intense agony of having to wait in line for almost an hour. My experience though, was made even more tearful and dreadful because it was -10C (~15F) and unforgivingly windy this morning. When we got there at about 7am, there was already a line of about 10-15 people right in front of the shop. The line got longer and longer every minute, and everyone was freezing, moving our legs and body even the slightest bit, attempting to un-numb our little toes and fingers and keep our body warm in any possible way. Yes, probably not the best idea to wait in line for Cronuts this time of the year. If you’re smarter though, unlike most of us, you could pre-order your Cronuts on the bakery’s website without enduring the harsh, chilly winter weather.
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At 7.30am, when it seemed like we’ve waited for almost forever and were finally going in to get what we’ve all been waiting for, a lady comes out and offers us coffee. Good gesture though, but nah, we want our Cronuts. And the arduous wait continued and the anticipation heightened. Finally at 8am, before opening their doors officially, staffs came out to offer us a small cup of hot chocolate and freshly baked madeleines. – a small appreciative gesture Dominique Ansel makes to the early morning customers that stand in line even with the cold. And then we were let into the shop, 20 each time, to get our long-awaited pastry that has no doubt become one of the trendiest new food item and the most virally talked about dessert in history.
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Every month, the flavor of the Cronut changes, usually with what’s in season, but not always. For the month of January, it is Caramelized Malt Valrhona Milk Chocolate with Maldon Salt (And for February, for those of you thinking of getting some, it will be Cherry Blossom Ganahe and Sour Cherry Gelee with citrus sugar). At $5.00 for each pastry, it’s definitely attached with a slightly hefty price tag, but I will assure you that it is worth the price. Not necessarily worth the wait however, especially in this brutal winter, but definitely worth the experience.
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Made fresh daily in house every morning, the Cronuts served are as fresh as it gets – filled with cream and finished off even as close as a few minutes before you get it. The result is a pastry that contains uncountable flaky layers like that of a croissant, but has a shape and texture of almost a donut, crispy on the outside, coating your lips with sugar each time you bite into, but soft and tender in the inside. The pastry cream oozes out from the inside, making each bite exciting and multi-dimensional, and you start to think about that jam or cream-filled doughnut that you’ve always loved. The milk chocolate was not overly sweet, and you could definitely taste that hint of salt at the back of your tongue.
20 by 20, people streamed into the shop for Cronuts until it was sold out by 9.30am (but the crowd definitely continued for the other mouthwatering desserts). It’s definitely insane, if you think about it. The Cronut has proved that it was not a mere hype, but evidently a revolutionary excitement in the culinary world that’s here to stay for a long time. One thing for sure, however, is that I probably won’t be back till the weather calms down and appears to be more friendly. In the mean time, that was absolutely one heck of a sweet morning that I’m proud to have experienced and said I have to other food enthusiasts around the world.
Dominique Ansel Bakery
189 Spring Street
New York, NY 10012
http://dominiqueansel.com/contact/
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This entry was posted in American/New American, Breakfast/Brunch, Cafe, Dessert, New York City, Snack, Vegetarian and tagged , , , , , , , , , . Bookmark the permalink.

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