Q & A with JBF Award Nominee Dominique Ansel

Anna Mowry interviews JBF Award–nominated pastry chef Dominique Ansel

 

Hopes were high when Daniel alum Dominique Ansel launched his eponymous bakery in New York’s Soho neighborhood in November of 2011. On its opening day, the store sold out by 3:00 P.M., and the enthusiasm has only barely waned ever since. Now a nominee for our 2013 Outstanding Pastry Chef award, Ansel chatted with us about the unexpected success of his most popular item, the other pastry chefs he admires, and a perfect glass of milk.

 

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JBF: What is your favorite item from the current menu at Dominique Ansel? Which creation are you most proud of?

 

DA: Well, the DKA, a.k.a. Dominique’s Kouign Amann, changed my life. The kouign amann is a pastry from Brittany that’s been described as a “caramelized croissant”.  I remember first making it back at Fauchon, and later I baked some for the manager’s meetings at Daniel. Never once did I think that... Read more >

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