Eureka!
The Father of the Cronut on How He Created a Pastry Revolution
Dominique Ansel put a French twist on an American favorite. The pastry world will never be the same
The Cronut's unexpected success story
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At the Dominique Ansel Bakery in downtown Manhattan, bakers work to all hours of the night to keep up with demand. It’s the realization of a lifelong dream for the owner, Dominique Ansel, a French pastry chef who wanted a shop where creativity could rule the menu.
When the bakery opened in 2011, Ansel knew he wanted to serve doughnuts, but with no recipe for the American standard, he was stumped. So he called on his French roots, creating a round pastry shaped like a doughnut but made with similar techniques and textures as a croissant.