James Beard Award-winning pastry chef Dominique Ansel continues to impact the pastry world with his innovation. He is responsible for such renowned creations as the Cronut, the Cookie Shot and the Blossoming Hot Chocolate.
Ansel is adding to his list of businesses with the opening of Dominique Ansel Workshop, a small shop located inside his commercial kitchen in New York City that serves up viennoiseries including fresh-baked breakfast pastries and decadent chocolate creations.
The menu features a variety of croissants including an olive oil croissant made with cold-pressed extra virgin olive oil and a hint of rosemary and garlic. There’s also pain au chocolat, a honey roasted peach Danish and a croissant breakfast sandwich featuring a French omelet filled with Boursin (French cream cheese with herbs and chives).
“I grew up in French kitchens making viennoiseries. For me, it’s an art to work with fermentation, different doughs, flours, butters,” Dominique Ansel tells Frenchly. “I love working with living products like that, and I love eating good viennoiseries!”
Dominique Ansel Workshop will specialize in strictly pastries for now, but Ansel is expected to introduce his first line of chocolates later on.