Dominique Ansel Bakery

Chef Dominique Ansel opened the bakery at 189 Spring Street in 2011. Born in Beauvais, France in 1978, he spent roughly eight years at Fauchon in Paris, moved to the United States in 2006, and worked six years as executive pastry chef at Daniel Boulud's restaurant Daniel. He won the James Beard Award for Best Pastry Chef in the U.S. in 2014, was named World's Best Pastry Chef by The World's 50 Best Restaurants in 2017 — reportedly the first American to take that award — and holds France's Ordre du Mérite Agricole. Later ventures include Dominique Ansel Workshop (2021), a Las Vegas location, and Papa d'Amour (2025).