Dominique Ansel Bakery

Hard ’Sel

A Parisian Pastry Shop in SoHo

None From the people who brought you Lady Liberty, brie and chain smoking in public...

... comes the single most important egg-sandwich-related development of our generation.

Or at least of the past week. In SoHo. That prominently features a warm brioche bun.

Presenting Dominique Ansel Bakery, a sweet-and-savory Parisian pastry shop that happens to make one hell of a breakfast sandwich, opening tomorrow.

If you’re perpetually in the market for cotton-soft cheesecake and industrial-strength lattes (or know someone who is), then Mr. Ansel is your guy. After six years baking Michelin-starred madeleines for Daniel Boulud (and a lifetime working the croissant-strewn sidewalk café scene in Northern France), Ansel decided to move his goods to a secluded, all-weather greenhouse on Spring Street. And naturally, you go where the cinnamon rolls go.

The initial draw here will be that aforementioned ethereal breakfast sandwich—an herb-seasoned scramble that’s covered with melted gruyère and served on hot-out-the-oven brioche.

But when you want dessert for lunch, ask up at the marble counter for the off-menu Gâteau Battu PB&J (a moist beaten cake native to Picardy). And when you want dessert for dessert, order their signature Paris-New York—a cream puff pastry ring that’s filled with peanuts, caramel and chocolate.

In France, they call it le Snickers.


Dominique Ansel Bakery
189 Spring St
(between Thompson and Sullivan)
New York, NY, 10012

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