Soho Strut Interviews: Dominique Ansel – 189 Spring Street

When Dominique Ansel Bakery opened up on Spring Street back in 2011, SoHo had no idea how popular of a destination it would become.  Being SoHo’s first and only neighborhood blogger, I had the opportunity to interview the Chef in August!

We talked about SoHo, Dominique’s typical day at the bakery, the *Cronut*, and the upcoming Dominique Ansel cookbook!  Check it out below!

When people from out of town ask for advice on where to go, as “hyped-up” as it is, waiting in the Cronut line is always on there!

Here at Soho Strut, we suggest waiting in line at 8:30am Monday or Tuesday morning {AKA the days the lines are the shortest} to minimize the wait time and maximize the chance of a Cronut.

People complain about the line, but just to let you all know…the Cronut is hand-made to order in batches of around 50 at a time.  Customer’s are waiting so the Bakery can provide the freshest ones.

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Pastry Chefs Hand-Making Cronuts

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Pastry Chefs Hand-Making Cronuts

You also have a better chance of *not* waiting in line for the chocolate chip cookie shot which is served after 3pm daily at the Bakery.

The Future Of Dominique Ansel

  • In early summer of 2015, Dominique will be opening his first international flagship in Tokyo in the Omotesando Hills area
  • Dominique recently launched a peanut-butter filled pretzel in the shape of a lobster…make sure to try it!

peanut butter lobster tail

  • Dominique Ansel’s book, The Secret Recipes, will be out October 2014.  You can pre-order here

Dominique Cookbook

Once you are in the Bakery, you can see the registers and display case.

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Display Case

Display Case

Further back is the prep counter:

Prep Counter

Prep Counter

All the way back is the patio – where customers can enjoy their coffee and pastries during the summer!

Have you been to Dominique Ansel Bakery?  We would love to hear on Facebook, Twitter, or email at