I know I'm a little late to the Cronut bandwagon, but the demand for it has not died down. This LA girl and her sister Grace finally made it over to NY to get a taste of all the hype. It was totally worth waking up at 5 am to see some of the work that goes on behind the scenes at Dominique Ansel Bakery. May's cronut this year was blueberry lemon verbena with greek yogurt ganache. Don't forget to Chef Dominique's other pastries. If you don't have a sweet tooth, the ham and cheese croissant is amazing and you don't have to wait in line it. Thank you to Chef Dominique and the rest of the staff for letting me be a part of your morning.
Dominique Ansel Bakery
189 Spring Street
New York City, NY 10012
(212) 219-2773
I know I'm a little late to the Cronut bandwagon, but the demand for it has not died down. This LA girl and her sister Grace finally made it over to NY to get a taste of all the hype. It was totally worth waking up at 5 am to see some of the work that goes on behind the scenes at Dominique Ansel Bakery. May's cronut this year was blueberry lemon verbena with greek yogurt ganache. Don't forget to Chef Dominique's other pastries. If you don't have a sweet tooth, the ham and cheese croissant is amazing and you don't have to wait in line it. Thank you to Chef Dominique and the rest of the staff for letting me be a part of your morning. Dominique Ansel Bakery 189 Spring Street New York City, NY 10012 (212) 219-2773www.dominiqueansel.com
