Last Updated: 16 days ago
Phone: (212) 219-2773
Address: 189 SPRING STREET 10012
NYC's iconic bakery, famous for the original Cronut and inventive French pastries. Expect lines for these must-try, artfully crafted desserts.
This renowned bakery is celebrated for its innovative pastries and is a must-visit destination for dessert lovers. It's known for consistently drawing crowds eager to sample its unique creations, with the Cronut being a standout favorite. Beyond its famous items, the bakery offers a delightful array of other pastries and treats that showcase its French-inspired culinary artistry.
This French bakery is celebrated for its innovative pastries, with the Cronut being its most famous creation. Other highly recommended items include the DKA (Dominique's Kouign Amann) and various cookies, with some users noting the chocolate chip cookie as an underrated gem. While many items receive high praise, some reviews mention mixed experiences with canelés tasting burnt or certain pastries being dry. The bakery also offers seasonal specials and unique items like the 'What-a-Melon' soft serve.
"The iconic Cronut is a must-try, alongside the Dominique's Kouign Amann (DKA) and their chocolate chip cookies, which are often praised as an underrated favorite. The bakery also offers a range of other exquisite pastries and seasonal treats."
Customers overwhelmingly praise the bakery for its creative and delicious French pastries, particularly highlighting the renowned Cronut and DKA. While generally very positive, some find certain items or the overall experience to be pricey.
Important Note
Some customers find the prices to be on the higher side, and there can be long lines due to the bakery's popularity.
"The user mentioned seeing gingerbread loaves at Dominique Ansel Bakery."
Neutral"This user mentioned that Dominique Ansel Bakery has Yule logs available for pre-order at a price of $70."
Positive"Dominique Ansel was listed as a recommended place for hot chocolate."
Positive"The Dominique Ansel style of kouign amann is described as a fancy croissant, which is still enjoyable but different from the traditional style."
Positive"Dominique Ansel is noted for popularizing the smaller, individual kouign amanns commonly seen in NYC."
Neutral"This user recommended trying the 'Donut Cronut thing' at Dominique Ansel."
Positive"This user found Dominique Ansel's caneles to taste burnt, but acknowledged their cronuts are great."
Negative"This user mentioned Dominique Ansel Bakery as a great place for canele, in addition to their primary recommendation of Le Fournil."
Positive"The brown sugar DKA from Dominique Ansel is loved."
Positive"This user believes the Dominique Ansel pecan pie tastes bad and suggests Whole Foods has a better alternative."
Negative"This user argues that holiday specials from bakeries like Dominique Ansel are mass-produced, compromising quality and tasting similar to or worse than products from gourmet grocers like Whole Foods or Gourmet Garage. They believe the pricing is inflated for these holiday offerings."
Negative"The original poster mentioned that Dominique Ansel pies are priced at $75-$100 plus $15-20 for local shipping in NYC. They felt the pie itself was expensive, even if picked up."
Negative"This commenter shared a video about Dominique Ansel's croissant-making process and found their croissants quite tasty."
Positive"This commenter shared a video about Dominique Ansel's croissant-making process and found their croissants quite tasty."
Positive"This commenter shared a video about Dominique Ansel's croissant-making process and found their croissants quite tasty."
Positive"This commenter listed Dominique Ansel's offerings as pretty good and is excited to try new places."
Positive"This commenter's husband lived in France for two years and agrees that Dominique Ansel's croissants are good."
Positive"This commenter listed Dominique Ansel among places that offer good croissants."
Positive"This commenter listed Dominique Ansel among places that offer good croissants."
Positive"This commenter had a negative experience at Dominique Ansel, finding the pastries, including the almond croissant, to be stale on two separate visits."
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