Cronut creator plans more sweet ventures in New York, Tokyo

Tue Apr 14, 2015 8:04am EDT
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By Richard Leong

NEW YORK (Reuters) - Dominique Ansel, whose Cronut hybrid of a doughnut and croissant caused a food sensation two years ago, is expanding on his success with new shops in New York and Tokyo and customized desserts.

The 37-year-old enjoyed a banner 2014 when the James Beard Foundation named him the top U.S. pastry chef and he launched his first cookbook "Dominique Ansel: The Secret Recipes."

The native of Beauvais, France, who arrived in New York in 2006, spoke to Reuters about his new bakeries and what inspires his dessert creations.

Q: What are you planning for your second New York bakery, Dominique Ansel Kitchen, that's set to open in the spring?

A: The idea for this concept is to make desserts to order. We are going to change slightly the organization of a regular bakery, where we are going to have stations. Each station is going to have its own chef finishing a few desserts.

Q: Will there be premade desserts too?

A: About 70 percent of our menu will be made to order. Like the pastry world, some may be better in a day or so.   Continued...

Celebrity baker Dominique Ansel, creator of the cronut, poses for a photo during a publicity event in Times Square in New York December 28, 2014.   REUTERS/Carlo Allegri