DONUT

 

If you’ve heard of the cronut craze you’ll appreciate Dominique Ansel’s first cookbook “The Secret Recipes,” which is scheduled to be published this fall. Founder of the Dominique Ansel Bakery (189 Spring St.) Chef Ansel is a talented baker that many have coined a 21st century Willy Wonka! The Dominique Ansel bakery rose to national prominence in 2013 when the cronut first took NYC by storm and then the world. It was not abnormal for lines of eager fans to be waiting for hours to try this 1 extraordinary pastry. Anyone who has sampled a bite of a cronut understands what all the fuss is about. A GAME changer in terms of decadent baked delights, the cronut is essentially a croissant and a donut hybrid (we know,… genius). It was THE most talked about pastry of 2013; Time magazine even named the cronut one of the “25 Best Inventions of 2013”. At the height of the cronut craze, there was even a black market. Dominique Ansel’s bakery features a new cronut flavor of the month, previous flavors include Rose Vanilla, Blackberry Lime, Fig Marscapone and Apple Crème Fraiche. But the cronut isn’t Chef Ansel’s only claim to fame — his other pastry highlights include the DKA (which is a caramelized croissant), the frozen S’more and Christmas Morning Cereal.

His first cookbook, The Secret Recipes is “a book about creativity and how you can harness it to create a phenomenon with things as simple as flour, sugar and butter.” We’re anxiously anticipating the CRONUT recipes. Staying at Duane Street Hotel and eager to try the real thing? Getting to the Dominique Ansel Bakery is easy; it’s only a 15 minute walk from the hotel. We are happy to give you directions, but please, please bring us back a cronut.