Soho’s sidewalks buzz with the energy of shoppers and sightseers, drawn to the area’s famous boutiques. Broadway, the main artery, is a magnet for brand-name enthusiasts. But just a few steps away, on the quieter side streets, lie hidden gems waiting to be discovered. Many visitors, focused on the main shopping drag and drawn to well-known, often crowded spots, miss out on the delights tucked away just off the beaten path. This is a fortunate oversight for those in the know, as it keeps places like Dominique Ansel Bakery on Spring Street a little less hectic, even amidst the Soho bustle.
While other cafes and restaurants in Soho are packed, Dominique Ansel Bakery, a mere five blocks from Broadway’s frenzy, often offers a more tranquil experience, regardless of the hour. This quieter atmosphere means you have a better chance to admire and select from their stunning array of pastries, all without the overwhelming crowds.
Dominique Ansel Bakery storefront on Spring Street in Soho, New York City
My own repeated visits to Dominique Ansel Bakery, whenever I find myself in Soho, speak volumes. Reliable, consistently high-quality food has that effect. This consistency is no accident; it’s rooted in the pedigree of Pastry Chef Dominique Ansel, who honed his skills under Daniel Boulud at his renowned 3-Michelin-starred restaurant, Daniel. This background guarantees a commitment to quality, where every pastry is as meticulously crafted and visually arresting as you’d expect from a chef of his caliber.
Display case filled with beautifully arranged pastries at Dominique Ansel Bakery NYC
Among the bakery’s treasures, the DKA, short for Dominique’s Kouign Amann ($5.25), tops my list. This pastry is a visual spectacle, resembling a golden explosion captured in a muffin cup, then artfully presented on a plate. The description might sound a bit dramatic, but the experience of tasting it is truly exceptional.
Close-up of Dominique Ansel's signature DKA pastry, a caramelized Kouign Amann
Forget any notions of a typical Kouign Amann. The DKA at Dominique Ansel Bakery is in a league of its own. It’s an incredibly light and crispy rendition of the Breton classic, boasting an intense buttery flavor and a moist interior, encased in a beautifully burnished, caramelized shell. Unlike other Kouign Amanns that can be overwhelmingly sweet, the DKA achieves a perfect balance, leaving you wanting more without the sugar overload. It’s simply out of this world.
Golden brown caramelized crust of a DKA pastry from Dominique Ansel Bakery
Next on the must-try list is the Cannelé de Bordeaux ($3). Infused with Tahitian vanilla and rich, dark Caribbean rum, these small, fluted cakes are baked in traditional copper molds. The result is a dark, mahogany-brown exterior – perfectly caramelized, not burnt – with a satisfyingly thick, crunchy crust that gives way to a soft, honeycomb-like interior. Finding a Cannelé of this caliber outside of France is a rare treat, a testament to Dominique Ansel’s masterful technique and attention to detail. To experience them at their best, aim to visit before noon to enjoy their optimal freshness.
Dark brown Cannelé de Bordeaux pastries with a caramelized crust at Dominique Ansel Bakery
On a subsequent visit, the sheer size of the Pain au Chocolat ($3.50) caught my eye – it was nearly as large as my face! Upon tearing it open, the layers revealed an astonishingly airy and expansive structure, almost architectural in its complexity. It’s clear that Dominique Ansel Bakery has mastered the art of croissant-based pastries. They seem to have an unparalleled command over butter, coaxing it into the most exquisitely perfect forms.
Large, flaky Pain au Chocolat pastry from Dominique Ansel Bakery, showcasing airy layers
And the delights don’t stop there. The bite-sized Madeleines (10 for $4.25, 20 for $7.50) are another highlight. Baked fresh to order, they arrive warm and fragrant with lemon zest, boasting a delicate crispness and feather-light texture. The “baked fresh” detail is key – they are prepared in just three minutes, with a few more moments for the crust to set. Interestingly, DB Bistro in Singapore’s Marina Bay Sands, also under the Daniel Boulud umbrella, offers similarly ethereal Madeleines made to order, suggesting a shared commitment to this exceptional recipe across Boulud’s pastry kitchens. While these Madeleines are excellent, they might not be a unique reason to specifically visit the NYC bakery, given their availability elsewhere.
Warm, freshly baked Madeleines at Dominique Ansel Bakery, served in a paper cone
Of course, Dominique Ansel Bakery also offers a range of beautiful patisseries. Friends have enjoyed the Religieuse, an elegant two-tiered profiterole pastry reminiscent of a nun’s hat, and a delicate cheesecake, among other enticing options.
For me, the true test of a bakery lies in its classic bread pastries – the croissants, pain au chocolats, and pain d’amandes. These staples, when executed flawlessly, set the standard for the entire establishment. Mastering these seemingly simple yet technically intricate pastries speaks volumes about the bakery’s overall quality and dedication to excellence.
Selection of bread pastries including croissants and pain au chocolat at Dominique Ansel Bakery
Dominique Ansel Bakery stands out in this regard. It’s more than just a convenient stop after navigating the Soho crowds; it’s, without a doubt, my favorite bakery in New York City. For anyone seeking exceptional pastries in a slightly more relaxed Soho setting, Dominique Ansel Bakery on Spring Street is an absolute must-visit.
Dominique Ansel Bakery
Address:
189 Spring St (between Thompson St & Sullivan St) New York, NY 10012
Tel: (212) 219-2773
