Chef Dominique Ansel opened his celebrated Soho flagship, Dominique Ansel Bakery, in November 2011. Previously, Chef Dominique rose to fame as the Executive Pastry Chef of Daniel Boulud's restaurant Daniel for six years. Serving both sweet and savory items, with pastries reigning supreme, the Bakery is home to many of Chef Dominique's signature creations - from his famed Cronut® pastry, which first debuted in May 2013 and was named one of TIME magazine's "25 Best Inventions" that same year, to the DKA (Dominique's Kouign Amann), Cookie Shot, Frozen S'mores, made-to-order madeleines, and much more! Established in 2011. Opened in November of 2011, Dominique Ansel Bakery was coined by New York Time's Florence Fabricant as "Not any Ordinary Bakery" thanks it's unique selection of French classics with innovative twists. Dominique Ansel rose to fame in New York City, where he was the Executive Pastry Chef for Restaurant Daniel under celebrity chef Daniel Boulud. During his six year tenure there, the restaurant won its first 3-star Michelin rating, maintained its 4-star New York Times review, and received James Beard's Outstanding Restaurant of the Year Award in 2010. It's a long way from home for the chef, who grew up near the north of Paris as the youngest of four children. At 16 years old, Dominique began his formal culinary training, taking a break for compulsory military training and later returning to joining the ranks of the legendary French pastry institution, Fauchon, for seven years. Today, Dominique has been named one of the "Top 10 Pastry Chefs in the United States" by Dessert Professional Magazine in 2009. In 2010, Dominique was chosen by Time Out New York as one of the city's "Top Ten Pastry Chefs You Need to Know".