Dominique Ansel, a James Beard Award-winning pastry chef, has revolutionized the world of pastries with his innovative and creative approach. His eponymous bakery in New York introduced the Cronut® in 2013, a croissant-doughnut hybrid that quickly became a global sensation. Made with laminated dough using a proprietary recipe, the Cronut® undergoes a three-day process, resulting in a delectable treat rolled in sugar, filled with cream, and topped with glaze.

Dominique Ansel Bakery has since expanded to London and Los Angeles, offering Cronut® pastries with monthly flavor rotations. These delectable pastries have gained worldwide recognition, appearing on television shows and being celebrated as one of TIME Magazine's 25 Best Inventions of 2013. Apart from the Cronut®, Dominique Ansel Bakery also features other signature creations like the DKA and made-to-order Madeleines.

Dominique's culinary journey began in France, where he honed his skills at renowned establishments like Fauchon before becoming the Executive Pastry Chef at Daniel Boulud's restaurant in New York. Today, Dominique Ansel continues to delight pastry lovers with his remarkable creations, expanding his brand to locations in Hong Kong and Las Vegas. Beyond his culinary achievements, Dominique is also known for his philanthropic efforts, supporting causes such as ending hunger