189 Spring St., New York, NY, 10012
nr. Thompson St.
By miammiam on 2/16/2013
I can here a few weeks ago with my boyfriend, and had the most amazing croissants and almond croissant. Before I left, I decided to get a chocolate chip cookie, and the staff were nice enough to let me know a new batch had just come out from the oven (apparently, they bake their cookies BY THE HOUR! How cool is that?!). That cookie sent me back to the bakery on Valentine's Day, when I was even more impressed. They had done all the desserts so that they were pink for the day. The staff at the counter that day (also really nice) told me they do this every year for Valentine's Day and recommended some of her favorites to me. The most adorable pink grapefruit tart and really delicious cherry blossom eclairs. I've never seen anything like this in New York. It blew me away.
By mrlatte on 5/15/2012
Considering that desserts of this calibre would be $10+ in any fine dining restaurant, I for one think it's amazing that we can get the same things here for half the price. I'm a big fan of Chef Ansel's work back in his Daniel days, and I still can't believe I can get his fresh made madeleines here, without the hundred dollar meal. The breakfast items are delicious, and I got them while they were still hot and out of the oven. Perfectly flaky croissants and that famous DKA everyone is talking about (to die for). I'm told by one of the cashiers that they bake everything fresh daily, and often times in multiple batches. Of the few pastry items I've tried, each one looked amazing to the eye, and also had fresh well-balanced flavors. Nothing too sweet or heavy. I don't live near the area, but this is a place that I will make the trip to whenever I get the chance.
By Tenniscoach on 3/24/2012
I've lived in Soho for over 15 years and have always been in search of a good french croissant since my days in Nice. Question: was Dominique Ansel a celebrated chef at Daniel, or was he fired for baking soggy lumps of dough and butter? You can't blame the humidity as we're not in summer yet. I've had their croissant a few times since they've opened last year, each time I wonder why I bother. And an expensive mistake to make more than once.
By chocolateluva on 12/22/2011
A serious job well done and a real gem of a bakery. Everything was sleek and super professional, but it still had the charm of a shop run by a chef that really cares. My favorite bakery in New York! When you go, save room for dessert, and get the Paris-NY. It was so well balanced, not too sweet at all, despite having peanut butter, chocolate, and caramel. And - if they are not sold out - grab as many of Dominique's Kougn Amman (DKA's) as you can!