As for many business owners, 2020 was a tough year for Dominique Ansel. The star pastry chef is turning the page with a new business, Dominique Ansel Workshop, which opens Friday, July 16.
Located in the premises of his production kitchen near Madison Square Park, this new workshop focuses on viennoiseries (bread-based pastries like croissant and pain au chocolat), one of the French chef’s great passions. “I grew up in French kitchens making viennoiseries. For me, it’s an art to work with fermentation, different doughs, flours, butters,” says Dominique Ansel. “I love working with living products like that, and I love eating good viennoiseries!”
On the menu: no cronuts or other hybrid pastries with their closely-guarded recipes. In particular, the chef offers a selection of quality croissants, made with Isigny butter and Les Grands Moulins de Paris-brand flour. “It’s the crowning glory!” says the chef. Alongside the classic croissant, Dominique Ansel sells croissants with olive oil, caramelized with brown sugar, or multi-grain. There is also a series of creative sweet and savory products, including a brioche with orange blossom, a rice pudding cube with homemade cranberry jam, and gougères. Hot and cold drinks are also available for purchase.
“I had this project in mind for a long time, but we didn’t have the space,” says Chef Ansel. He moved to this new Flatiron location after having to relocate his production kitchen from the West Village during the health crisis. “Since we had the space, I was able to do a retail outlet.” At first, Dominique Ansel Workshop will only offer pastries, but the chef will soon introduce his first line of chocolates.