[Photo: Kathy YL Chan]

Instead of changing the menu seasonally at Dominique Ansel Bakery (which was the original plan), the bakery will be introducing new sweets and pastries every few weeks. All the more reason to check in. Just the other day we dove into this Salted Pistachio Religeuse ($5), a downright delicious take on the French classic. Here, two textures of pistachio cream come into play. A white chocolate-pistachio ganache is piped into the top choux ball and you'll find a silky, voluptuous pistachio moussline in the bottom ball. Crunchy salted pistachio bits crown the top; you'll want to keep this dessert all for yourself. Also new to the bakery is the Arlette ($3), a buttery crisp palmier cookie, baked a deep golden brown and scented with cinnamon. The taste of a cinnamon roll locked into the body of a palmier. Doesn't get much better than that.


And while you're there, keep an eye out for the Olive Oil Cake ($4.75). The more versions of olive oil cake we can find in this city, the better, as far as I'm concerned. Pipes of cream cheese frosting top this rectangular cake, dense and refined, barely sweet with a deep brown crust on either side. And when you pay for your order at the cash register and that pile of Blackberry Financiers ($3.75) tempt you... don't resist. They're some of my favorite treats from the bakery. The large financier comes studded with whole blackberries and bits of an almost cookie-like topping. Each financier is pre-wrapped, so very ready to be stuffed into your bag.

Dominique Ansel Bakery

189 Spring Street, New York, NY 10012 (map)

About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.


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