Cover Meet cronut creator Dominique Ansel, the man whose pastries sold for 2,000 London Evening (990x659)
Table of Contents
Early Life and Education
Dominique Ansel was born in Beauvais, France, in 1978. He grew up in a family of bakers and pastry chefs, and from a young age, he developed a passion for baking. Ansel attended culinary school in Paris and trained under some of the most renowned pastry chefs in the world.
Training and Early Career
After completing his training, Ansel worked at several bakeries in Paris before moving to New York City in 2006 to work as the executive pastry chef at the renowned restaurant Daniel. During his time at Daniel, Ansel’s innovative dessert creations drew attention from food critics and earned him several awards.
First Bakery
In 2011, Ansel opened his first bakery, Dominique Ansel Bakery, in the SoHo neighborhood of New York City. The bakery quickly became known for its unique and creative pastries, including Ansel’s signature DKA (Dominique’s Kouign Amann) and the Frozen S’more.
Invention of the Cronut
In 2013, Ansel invented the Cronut, a croissant-doughnut hybrid that quickly became a viral sensation. People from all over the world lined up outside of Dominique Ansel Bakery to try the pastry, and it was featured on numerous television shows and news programs. The success of the Cronut led to Ansel receiving numerous awards and accolades, including being named one of Time magazine’s 100 most influential people in the world in 2014.
Global Expansion
Following the success of the Cronut, Ansel opened bakeries in Tokyo, London, and Los Angeles. Each bakery featured its own unique pastries and desserts, but all of them were inspired by Ansel’s creativity and passion for baking. In 2017, Ansel opened his first bakery in his hometown of Paris, France, where he serves his signature pastries alongside classic French patisserie items.
Philanthropy and Awards
Ansel has been involved in several philanthropic endeavors throughout his career, including working with the Food Bank for New York City and raising money for hurricane relief efforts in Puerto Rico. In addition to being named one of Time magazine’s most influential people in the world, Ansel has also received numerous awards for his contributions to the culinary world, including the James Beard Award for Outstanding Pastry Chef in 2014.
Conclusion
Dominique Ansel’s innovative and creative approach to baking has made him one of the most celebrated pastry chefs in the world. From his early days in Paris to the global success of his bakeries, Ansel has continuously pushed the boundaries of pastry and dessert making. His philanthropic efforts and numerous awards only add to his legacy as a baking icon.
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