Dominique Ansel Workshop is like the laboratory of a mad scientist who is trying to find a secret formula. Items change on a regular basis with sometimes some of them being available only through the weekend. I wonder if it is not to test them and see if people would buy them before proposing them in his bakery.

Surely, it is creative and I love the twist given to classic items or the fusion between French and whatever the Chef has in mind, like the olive oil croissant that is made with a hint of rosemary and garlic. Good but probably more for a sandwich at lunch than for breakfast. Below are the things we tried, but remember : they might only be available for a short period of time.

Olive oil croissant at Dominique Ansel Workshop in NYC, NY

Brioche bressane: this is for two people for sure as big and dense, with a generous amount of pearl sugar on top and a creme fraîche in the center.

S’mores danish: a hazelnut frangipane, chocolate ganache and a flakey speculoos cookie topped with a toasted honey marshmallow. This is one of my favorites: first of all, I love hazelnut so it was not a hard sale, but I love the different layers and the flakey cookie that was also buttery.

Raspberry and riz au lait cube: encased in a laminated brioche is a raspberry jam and rice pudding. This was another favorite: you wonder how he was able to keep the rice pudding (that was delicious by the way) within the brioche without making it soggy. It was not too sweet and the jam and pudding complemented perfectly each other.

Pistachio roll: laminated brioche, pistachio praline, pistachio frangipane and toasted pistachios. If you love pistachios, this is for you! Flaky with a crispy outside, it is pistachio heaven without being too sweet.

Salted caramel pecan pull-apart bun: the heart was made with salted caramel and topped with toasted pecan and sea salt, surrounded by 5 bite sized petals that I think were made with laminated brioche. Interesting concept: I pulled apart (hence the name) a petal and dipped it in the caramel. Quite good, I just wished there was more caramel, but loved the sweet and savory taste as well as the playfulness of this.

Brown sugar kouign aman: the DKA or Dominique Kouign Aman is one of the best sellers of the bakery. It is like a croissant with even more butter and a bottom part nicely caramelized. This one was made with dark brown sugar: I admit that I prefer the original, the buttery taste not being overpowered by the taste of the brown sugar.

Brown sugar Kouign Aman at Dominique Ansel Workshop in NYC, NY

Pandan coconut chiffon cake: pandan is a tropical plant used in cooking in Asia. Its taste is described as grassy vanilla with a hint of coconut. The fluffy cake was topped with coconut cream and shredded coconut. So for sure, Jodi wanted to try it. It was ok for her and not my cup of tea, but I admit that I rarely like cakes with coconut.

Pandan coconut chiffon cake at Dominique Ansel Workshop in NYC, NY

We also tried the chocolate chip cookie but I admit that I was a bit disappointed, expecting something more decadent and with much more chocolate.

Chocolate chip cookie bat Dominique Ansel Workshop in NYC, NY

So overall, it was interesting to try this unique concept that is quite smart because you just want to go back to try new items that Chef Dominique Ansel creates. For sure I will have to go back to see what new pastries will come out of his mind!

Enjoy (I did)!

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Dominique Ansel Workshop - 17 E 27th St, New York, NY 10016

I Just Want To Eat!