Cronut creator plans more sweet ventures in New York, Tokyo
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...