Dominique Ansel

At first glance, Dominique Ansel's self-titled bakery appears driven by gimmicks with a menu that includes frozen s'mores, a cookie shot filled with vanilla milk, and the officially trademarked Cronut. However, Ansel is the real deal. The French chef puts together pastries and treats that not only impress with creativity, but the precision of a science lab. A simple croissant is a multi-day process, with layers of dough folded with butter into a perfectly flakey crust and cotton-like center. A chocolate version uses three batons (or small bars) of European dark chocolate. The aforementioned croissant-doughnut hybrid is a success in marketing, but it all began as the chef's vision for perfecting a better doughnut. Even more impressive: the monthly flavor never repeats. Ever. It's a challenge the team takes seriously. The DKA (Dominique's Kouign Amann) is actually the bakery's best-selling item: a pastry with a sugary crust and a touch of salt.
How to order: Just show up or pre-order online.