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Dominique Ansel Will Open a Bakery in Tokyo by Summer 2015

Dominique Ansel Will Open a Bakery in Tokyo by Summer 2015


Cronut creator Dominique Ansel will open his second Dominique Ansel Bakery in Tokyo

Dominique Ansel Will Open a Bakery in Tokyo by Summer 2015

On Wednesday afternoon, the New York City-based Cronut mastermind and overall pastry pioneer Dominique Ansel announced on Instagram that for his next venture, he’s headed to Japan. Ansel’s first international store and second-ever location of Dominique Ansel Bakery will be in Tokyo, Japan, and is slated to open in summer 2015.

“This is something that means a lot to me and [Tokyo is] a city that every pastry chef aspires to,” wrote Ansel of his expansion to Tokyo.

The bakery will be located in Omotesando Hills, a deluxe shopping complex in an area of the city occasionally referred to as “Tokyo’s Champs-Élysées.”

“I'm grateful to our partners: TSI Holdings and Transit General (whom you may know for their accomplishments in fashion and food),” continued Ansel.

“There will be something created just for Tokyo, and I will personally see every aspect of development. I can't wait to personally welcome everyone on opening day.”

For the latest food and drink updates, visit our Food News page.

Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.


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He is known worldwide for being the inventor of the cronut, but his career goes much further. Before opening his first shop, the French chef based in New York worked for six years at the restaurant Daniel, a period in which the establishment earned its coveted third Michelin star.

In 2011, he opened his own bakery in Soho, the birthplace of his signature desserts and the cronut. But 2015 was his most prolific year, not only because of the opening of the gastronomic space Dominique Ansel Kitchen, which has an upper floor where a small group of customers can taste a revolutionary dessert experience, U.P., every afternoon, but also because of his international expansion with the inauguration of a shop in Japan. The latest is his eponymous bakery in London where you can sample creations like the Cookie Shot, a warm chocolate chip cookie shaped like a shot glass and filled with ice-cold milk infused with Tahitian vanilla bean, or Frozen S’mores.

Bio Highlights

  • 2011 – Opening of his first shop: Dominique Ansel Bakery in Soho (New York)
  • 2013 – Invents the cronut
  • 2014 – James Beard Award for “Outstanding Pastry Chef” in the US
  • 2014 – “MOST INNOVATIVE PEOPLE UNDER 40”. CRAIN’S 40 UNDER 40
  • 2015 – Inauguration of the gastronomic space Dominique Ansel Kitchen
  • 2015 – Above Dominique Ansel Kitchen, he launches a revolutionary dessert experience, U.P.
  • 2015 – First bakery in Tokyo
  • 2015 – L’Ordre du Mérite Agricole award
  • 2016 – First bakery in London
  • 2017 – World’s Best Pastry chef
  • 2015 was a golden year for the French chef

With U.P., our goal here was not just to focus on ingredients and flavors, but the emotion behind a dish

so good.. magazine #15


At Dominique Ansel, Desserts Worth a Short Wait

Dominique Ansel has given himself the challenge of serving desserts that can be prepared on the spot. He does it with baked-to-order madeleines in his SoHo bakery. But his new place is focused more on the kitchen with a menu of items like chocolate mousse, baba au rhum, beignets and a mille-feuille, which are prepared while you wait — a minute or two, he promises. There are savory offerings, too, like a garlic bread croissant. Devising some of the items has taken imagination and fancy footwork. He uses a milkshake maker for the filling of the lemon yuzu butter tart, for example, with results that are creamy, fragile and fresh. “No one’s done this before,” he said. “I love the fact that the chocolate mousse is not completely set.” The whole place is an open kitchen, with a small stack of bleachers for seating and an outdoor cafe. He’ll have a window on the street for soft-serve ice cream, and upstairs he plans dessert tasting menus to start this summer: Dominique Ansel Kitchen, 137 Seventh Avenue South (10th Street), 212-242-5111, dominiqueanselkitchen.com.

To Give: New Cookbook Tastes Like Bergdorf’s

It’s cheaper than a handbag. To offer Mom a taste of Bergdorf Goodman, consider the store’s lovely new cookbook strewn with Konstantin Kakanias’s whimsical illustrations. The author, Laura Silverman, has collected recipes from BG, the restaurant on the 114-year-old store’s seventh floor, as well as from fashion figures and writers, and assembled them into a cookbook that’s well written and easy to love. I’ve already made the double chocolate tart three times: “The Bergdorf Goodman Cookbook” by Laura Silverman (Harper Design, $35).

To Sample: Lining Up for Rosé Walk

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Here’s a prelude to Mother’s Day: On Saturday, there will be a walk-around tasting of rosé wines from across the globe. Cheese, charcuterie and other tidbits will accompany the glasses of pink wine. There are still tickets available for a seminar, from 2 to 3 p.m., about how the wines get their color: Rosé Day, May 9, 2 to 5 p.m., $49, with seminar $69, at Astor Center, 399 Lafayette Street (East Fourth Street), 212-674-7501, astorcenternyc.com.

What to Cook This Week

Sam Sifton has menu suggestions for the week. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.


Dominique Ansel Tokyo Opens Tomorrow But People Have Already Lined Up for Cronuts

Pastry wizard Dominique Ansel's new bakery is set to open in Tokyo tomorrow and Cronut mania has already set in. Reps for the futuristic-looking store send word that two men (pictured below) started camping out in front of the bakery at 9:25 p.m., just under 12 hours before the doors open at 8 a.m. Saturday. The shop already has a line out front, and staff members are now clearing out the parking lot next door so that Cronut fiends have a place to wait.

The first Cronut on offer at Dominique Ansel Tokyo is influenced by the flavors of Japan: It is filled with Hokkaido milk honey ganache and glazed with yuzu-lemon cream. Head chef Laurie Jon Moran and his team are also serving up a number of other desserts like matcha cookies, a play on a Paris-Brest made with passion fruit and more matcha, chestnut wagashi, and yuzu- and vanilla-filled cream puffs stacked on top of one another to make a Maneki Neko (lucky cat).

The bakery will also serve a savory "all-day" menu featuring numerous egg dishes like an omelet soufflé with mornaise sauce. Check out some images of the desserts below:


The same day: Cut up the dough

1. On the counter with a thin coat of flour, flatten the dough into a 40 cm side X 1,5 cm wide square. Transfer the flattened dough on the second plaque, cover it with transparent film and allow it to expand in a fresh place during 1 hour.

2. Cut 12 circles with a 9 cm cutter. Cut the center of each circle with the 2,5 cm cutter to obtain the Cronut shape.

3. Place the sheet of sulfurized paper on the first plaque and sprinkle with a little flour. Place the Cronuts with 8 cm spacing between each one. Slightly spray a sheet of transparent film with the anti-stick spray before placing it over the Cronuts.

Allow them to rise in a warm place for about 2 hours until they have tripled in volume


Chefs

Dominique Ansel is the chef and owner of Dominique Ansel Bakery in New York City. In 2014, he became one of Crain’s “40 Under 40” and was awarded “Outstanding Pastry Chef” of the nation by the James Beard Awards. In 2013, Chef Ansel was named one of Business Insider’s “Most Innovative people Under 40”.

Perhaps what has most widely been reported is Chef’s creation of the Cronut®, a croissant and doughnut hybrid that has been reported on throughout the world.It is also the first pastry to have been so in demand, it sells of up to 20x its retail price on the black market. TIME Magazine named it one of the “25 Best Inventions of 2013”. The Chef’s various other inventions, including his Frozen S’more, Magic Soufflé, and Milk & Cookie shots have all become popular treats with international fame. The New York Post proclaimed Chef Ansel the “Willy Wonka of NYC”and Food & Wine called him a “culinary Van Gogh”.

Since its opening in November of 2011, the chef’s eponymous bakery was awarded Time Out New York’s “Best New Bakery of 2012” and Metromix’s “Best Bakery of 2012”, all within four months of opening its doors. Today, it is also Zagat 2013’s highest ranked bakery and listed as one of the Best Bakeries in the U.S. by Daily Meal.

Prior to starting his own business, Dominique is well-known in New York as the executive pastry chef at Daniel, Daniel Boulud’s flagship French restaurant. During his six years there (the longest tenure of any pastry chef at Daniel), Dominique was part of the team that led the restaurant to receive its first 4-star New York Times Rating, 3 Michelin stars, and James Beard’s Outstanding Restaurant of the Year Award in 2010. Chef Ansel also spent seven years at the venerable French bakery Fauchon, where he was in charge of international expansion. He has helped Fauchon set up shops around the world, including Russia, Egypt, and Kuwait.

These days, the chef is often noted for his support of various charities, including the fight to end hunger with Food Bank for New York City. In 2013, he appeared on the CNN’s Nightly News to launch a series of charitable campaigns that increased Food Bank search engine awareness by 56% and raised more than $10K of proceeds. Growing up in a poor family in the north of France, the Chef’s story and passion for food and desire to turn that passion for good has inspired a personal visit from the First Lady of France and a call from President François Hollande himself.

Chef Ansel’s first cookbook “Dominique Ansel: The Secret Recipes” published by Simon & Schuster was released in October of 2014.

What’s your culinary background?

I started training as a pastry chef since I was 16. Since then, I worked for many years in Paris with Fauchon and later in New york as the executive pastry chef for . In 2011, I started my own bakery.

How did you come to create the Cronut?

The Cronut™ took over 2 months and over 10 recipes to perfect. But it was just one of the many creations that we do. We are constantly changing the menu, and add in new items every 6-8 weeks.

What’s in store for the next few years?

I hope we continue to create and never loose that energy for change.

Any plans of expanding?

I’m excited to be opening in Tokyo the summer of next year! That was a really big decision for all of us, and the whole team is looking forward to all the amazing inspiration we’ll gain there.

  • Outstanding Pastry Chef| James Beard Awards, 2014
  • Most Innovative people Under 40|Business Insider, 2013
  • 25 Best Inventions of 2013|TIME Magazine
  • Best New Bakery of 2012|Time Out New York

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This Watermelon and Ice Cream Hybrid Is the Summer Dessert You Always Dreamed Of

Dominique Ansel Bakery is celebrating its second year in Tokyo by launching a dreamy watermelon soft-serve food hybrid that has Summer days written all over it. Described as a "slice of fresh juicy watermelon filled with homemade watermelon soft serve," the watermelon dessert also comes served with chocolate-shaped "seeds" and sea salt sprinkled on top of it.

Unfortunately, the yummy concoction will only be sold in Tokyo all Summer long. It will, however, be available for a few days in NYC as well. From Saturday, July 1, until Tuesday, July 4, stop by the West Village shop located on 7th Avenue South and treat yourself to this refreshing Dominique Ansel dessert. And even if you're unable to try the real thing, that doesn't mean you can't DIY what the company is calling "What-a-Melon Soft Serve" right at home. From the looks of it, all you need to do is carve out a space inside of a slice of watermelon and fill in the middle with soft-serve ice cream (vanilla, chocolate, strawberry . . . whatever your choice!), and then you'll have your very own homemade version that will surely taste — and look — just as good.

Read on to see another view of the watermelon soft serve that has us swooning.


Tokyo! We’re Coming!

Our dear fans — We’ve got big news for you!

Today, Chef Dominique Ansel announced that he will be opening up his first international flagship in Tokyo, Japan, in partnership with Transit General Group and TSI Holdings (together they not only operate some of the top fashion brands in the world, but also have created amazingly thoughtful and first tiered service food establishments).

“We’re so excited to bring a little bit of New York and Paris to Tokyo,” says Chef. “But we will also create something distinctive just for the people in Japan. Creativity and hard work is at the heart of everything we do. And we will personally see to it.” This will be our first store outside New York and our second shop ever. “We work conservatively and with dedication,” says Chef. “One good store is worth 100 bad ones.”

Here’s what we do know: The shop is expected to open in the early summer of 2015 in the Omotesando Hills area (as close a home to Soho as we know!). Stay tuned for updates. (photo taken by Chef at sunrise)


NEW YORK

Best cocktail spot? “Wallflower in the West Village. It’s an intimate place. I order the carbonated Negroni. The co-owner used to be the head bartender at Daniel restaurant.”

Sweet treat? “I love the cookies at Levain Bakery. They have different varieties of chocolate chip—like peanut butter and walnut.”

Revelatory pizza? “The brussels sprouts pizza with fior di latte, pecorino, and smoked pancetta at Motorino is delicious.”

Don’t go without trying? “Katz’s Deli. I also tell everyone that they can’t leave without eating a hot dog from Gray’s Papaya.”


Watch the video: Caprices by Sophie a Pastry Shop in New York serving Pastry and Cream Puffs