Dominique Ansel Bakery
Destination for renowned fine baking
Bakery · SoHo · $
The Zagat Review
Pastry chef “extraordinaire” Dominique Ansel and his “cult-status” Cronuts draw “crazy morning lines” to this SoHo “fantasy land of desserts” where you’ll also find other “transcendent innovations” plus “exceptional” French classics too; the counter crew can be “slow” and the “small” space gets “super-packed” , but if you head to the back garden, “it's like leaving the city.”
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hours Open Today · 8:00 AM - 7:00 PM
8:00 AM - 7:00 PM
8:00 AM - 7:00 PM
8:00 AM - 7:00 PM
8:00 AM - 7:00 PM
8:00 AM - 7:00 PM
8:00 AM - 7:00 PM
9:00 AM - 7:00 PM
location 189 Spring Street, New York, NY 10012, USA phone +1 212-219-2773 website directions Get Directions
Zagat Mentions of Dominique Ansel Bakery
Google Reviews
A very small compact bakery who sells extremely good food. The entrance and seating area will not suit everyone... Extremely tight for push hairs and wheelchairs. Expe t long queues and wait for your savoury dishes, but WAIT because it's well worth it... Whilst waiting today there was a lot of frayed, annoyed people waiting... I can see why but the staff work hard under testing conditions to give some of the best food ever.. Patience is a virtue, believe me....
James McInally · June 20, 2018
My low rating is for overall experience. No paying customer should have to wait 15min for a cappuccino and being told to stand against the wall after having paid. I hope this delicious but high prices bakery pays their cashiers well or gives them days off. Based on the attitude I would guess neither because the hospitality is miserable, forceful and angry. Those of us waiting in line...against the wall all felt the same. Kindness goes a long way, it is not our fault you're having a bad day. Excellent desserts and plenty of seating.
asma syed · April 22, 2018
Amazing. That’s I’ll I can say. We walked pat this place by accident and saw the line. Well worth the wait. You can only buy two per person. Buy both. You won’t be disappointed
Jeremy Matthews · May 12, 2018