so good.. magazine – The magazine of the haute pâtisserie

Dang Wen Li by Dominique Ansel launches festive seasonal pies

At this bakery concept created just for the people of Hong Kong, the award-winning chef launches three limited-time pies for celebrations, from family gatherings to Christmas to Thanksgiving.

Dominque Ansel opens a French viennoiserie counter in his NYC Pastry kitchens

Located in the heart of his central workshop in NYC, these counters pay tribute to the croissant and other puff pastry in which the chef is a true specialist.

A fruit market in Dominique Ansel Bakery Soho

The French chef has searched for the best seasonal fruits from around the world to create eleven beautiful cakes.

Dominique Ansel’s exclusive pop-up at Yann Couvreur Pâtisserie

Ansel has created a new New York City-inspired Pretzel Mousse Cake for the occasion

Dominique Ansel invites Cédric Grolet to New York

The French chef will present three of his iconic fruit pastries: le citron, la fraise, and la noitte.

Amaury Guichon’s pastry, for the first time in New York at Dominique Ansel Bakery

The acclaimed French chef will present a selection of signature pastries at Ansel’s headquarters in Soho.

Tokyo, the megalopolis that surrendered to haute patisserie

The endless queues that are usually formed in Japanese pastry shops show in the most graphic way possible the great consumption of pastry and ice cream that exists in Tokyo. Recently visited by our editor in chief, Carlos Barrachina, this Japanese city is the breeding ground of a striking concentration of high-end patisseries, with luxury display cases, and impeccable service. We summarize the highlights of this trip to the heart of Asian pastry.

Three hot chocolate recipes you’ll find at the Valrhona Festival 2018 in NYC

Dominique Ansel Kitchen, Petrossian Bakery, and Patisserie Chanson are some of the establishments that are participating in the third edition of this charity event.

Hot chocolate returns to the foreground in New York

In the III Valrhona Hot Chocolate Festival, 10 prestigious pastry shops and chocolatiers will participate around the city.

Dominique Ansel premieres in restauration with 189 in LA

On November 3 and 4, the largest gastronomic project to date of the French chef will be launched.

3, 2, 1 … pop! Dominique Ansel’s Zero Gravity Chifflon Cake

A fun dessert with which the French chef has opened his second shop in Japan.

Dominique Ansel receives the World’s best Pastry Chef 2017 from San Pellegrino

The French chef receives a new and acclaimed recognition, relieving Pierre Hermé, winner of the 2016 edition.

Valrhona Hot Chocolate Festival in New York

Restaurants, Bakeries, and Chocolatiers participate in this event, which will allocate part of their profits to Valrhona's Clean Water Project.

Dominique Ansel bakery to open in London

Towards the end of summer and the beginning of autumn, the inventor of the cronut will open his first bakery in Europe where one can try a menu of signature pastries from his original shop, as well as a new line of London-only items.

U.P. Upstairs, there is light

It is not clandestine activity, although only eight people nocturnally gather to enjoy something unknown, and everything occurs in a workshop located on the second floor of a bakery that has already closed for the day. But it does have something of mystery and temptation. In Dominique Ansel’s new scenario, U.P., nothing is impossible.

Dominique Ansel Kitchen, a first step towards made-to-order bakeries

Dominique Ansel has opened a gastronomic space where more than 70% of the menu is served instantly in the West Village of New York.

Dominique Ansel reinvents the cinnamon roll

The Cronut inventor shows how to make his own personal cinnamon rolls in an educational video.