Dominique Ansel Bakery


Every time I go study abroad, I crave for food I usually do not eat back home. I’ve never eaten so much cheese since I’m in the US, allowing myself eating French fries, French toast, French croissants because sometimes, I agree, I miss home.

Dominique Ansel Bakery is part of these French places in NY I got excited about, and I would be ready to make the trip everyday to Soho just to try all the pastries. He worked as the Executive Pastry Chef under the famous chef Daniel Boulud, and his immaculate bakery a bit too bright for me, smells heaven, and pastries look even better.


Obviously I tried the only American pastry of the shop: the pistachio sticky bun because 1) I’m always trying to get one as good as Flour in Boston and 2) I irreparably choose everything that is pistachio flavor. As a result, it’s sticky, tasty, not to sweet, a real puff pastry with whole pistachios.
To be able to try as many restaurants as I can, I force myself not to go back to a place I tried. Unfortunately I will have to make an exception for this one and get this gorgeous Religieuse.

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