Eyewitness News Anchors Dig In on Cronut® pastries

25th May 2013

Channel 7 Eyewitness News covers the story of the Cronut® craze in New York, and manages to get their hands on just four Cronut® pastries. Watch as anchor Liz Cho takes her very first bite!

Cronut® pastries are on the MSNBC Today Show!

23rd May 2013

The Today Show gets a taste of Cronut® pastries, and introduces it to a national audience. To read more, and see the footage, click here.

NY Times Announces Our Pastry Chef Series

22nd May 2013

This summer, Chef Dominique Ansel is delighted to launch the “Pastry Chef Series” – a collection of six desserts done in collaboration with some of his favorite pastry chefs in the United States and France. Starting May 24th, every two weeks Dominique Ansel Bakery will feature a dessert item that is a joint creation between …

ABC News Says: World, Meet the Cronut®

ABC News showcases the Cronut® fever in New York as lines of more than 50 go around the block as early as an hour before the bakery is even opened. Click here to see the full segment hear Chef Dominique talk about his creation. US News | Weird News | More ABC News Videos

Fox News Live Covers the Cronut® Craze

19th May 2013

Chef Dominique Ansel joins the cast of Fox & Friends to wake New Yorker’s up to news of the Cronut® craze! Less than a week since the chef launched his Cronut® invention, the bakery now has more than 40 people waiting outside prior to opening, and hundreds of Cronut® pastries selling out within 2 hours of …

News of the Cronut® Travels Internationally

18th May 2013

The DailyMail in the UK came out with the headlines: “Are Cronut® pastries the new cupcakes?”, showing news of Chef Ansel’s invention has gone viral. From the LA Times across the States all the way to Australia, Cronut® fever has hit!

Chef Dominique Ansel Invents the CRONUT® (croissant x doughnut hybrid)

10th May 2013

Introducing, the Cronut® – half croissant, half doughnut unique pastry creation of Chef Dominique Ansel. Each one consists of a specialty croissant dough that has been proofed, then fried. To flavor, the cronuts are first tossed in sugar, and then filled with Tahitian vanilla ganache, and finally finished with a rose glaze and crystallized rose …

Chef Dominique Ansel Named James Beard Award Semifinalist

19th February 2013

Today the James Beard Foundation announced their list of semifinalists for chefs and restaurants, naming Chef Dominique Ansel as a contender for “Outstanding Pastry Chef”. For a full list of semifinalists, click here.

NY Post names our "Paris New York" as a one of the hottest "21-Century French" dishes

17th February 2013

NY Post declares that it’s a French cooking renaissance in New York, with a new twist: this time around, chefs are unafraid to mess with the classics. In scouting the city for the fie hottest “21st-century French” dishes in NYC, writer Amy Thomas names our Paris New York as the top choice! Instead of a …

Chef Dominique is Pastry & Baking’s "Chef in Focus"

9th January 2013

Pastry & Baking Magazine chooses Chef Dominique Ansel as their “Chef in Focus” for January, and digs deep in this candid interview about the Chef’s philosophy on cooking, New York, and more!