The Cronut® has landed in London

Dominique Ansel, the pastry chef and owner of his eponymous bakery in New York City, has expanded across the pond, with a sparkling new location in London's Belgravia. 

The space features an open-kitchen style bakery on the ground and pastry kitchen on the second floor, with seating at high-top tables and banquettes. There is also a small courtyard with a retractable roof and a vertical garden - growing fresh herbs to use in baking. 

Most known for popularising (and patenting) the Cronut, a croissant and doughnut hybrid, which took New York by storm and has since become a global phenomenon. The bakery produces a different flavor each month without repeat - past flavors include Rose Vanilla, Blackberry Lime, Fig Mascarpone and Apple Creme Fraiche. London's debut flavour is Salted Butterscotch and Cocoa Nib. 

The 'Willy Wonka of NYC" is slowly expanding internationally - having opened an outpost in Tokyo and a second NYC branch - which features an eight-course dessert tasting menu. London's menu is sprinkled with new items exclusive to the branch, like the Welsh Rarebit Croissant filled with cheddar béchamel, wholegrain mustard and a touch of anchovy, or the Spicy Chorizo Croissant, and the mix-your-own Korean lunchbox-style Eton Mess. 

It's not all pastry and desserts, however. Open from 8-8, the extensive menu covers every meal time, with items like Smoked Duck Salad and Oxtail Consommé with glass noodles, and the Kedgeree Croquette (a smoked haddock-wrapped breaded quail’s egg with homemade mayonnaise).

Try out Ansel's for yourself, and remember, the early bird gets the Cronut...

Ideal For

Cronuts, culinary cronies

Signature Dishes

The DKA (short for “Dominique’s Kouign Amann") is a smaller version of the traditional Breton pastry - similar to a caramelised, crispy croissant; The Cookie Shot - a warm chocolate chip cookie, shaped like a shot glass and filled to order with ice-cold milk infused with Tahitian vanilla bean and also Frozen S’mores – Tahitian vanilla ice cream covered in chocolate wafer crisps, "enrobed" in a honey marshmallow that is torched-to-order, and served on a smoked willow wood branch.