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Thursday, 5 February 2015

A DKA from the Dominique Ansel Bakery, NYC

A few days in NYC presents a whole host of culinary problems: Where do I eat? How many meals can I fit into one day? How do I eat the optimal amount of food so I can still fit in dinner later? What if I miss out?!?

Visiting the Dominique Ansel Bakery was one of those problems. I knew I wanted to go, but I didn't have enough time to arrive for breakfast, which means I would miss out on the bakery’s world famous and trademarked Cronut. 

Dominique’s Cronuts sell out within minutes of opening, and you have to join the 100+ strong queue to be in with a chance. So rather than stressing and queuing, I went for breakfast on my way Downtown and arrived for around 11am, when I was still so full from my EggsBenedict.

I found the bakery a little difficult to locate, but it felt like a pilgrimage for the food geek inside me. I just had to find this hallowed ground. Once I found it, my fears were confirms - they had indeed sold out of cronuts, but I was told to try a DKA instead, so I took one to go and sat in a nearby park to bite into this flaky croissant creation.






DKA stands for “Dominique’s Kouign Amann”, and is described on the menu as a tender, flaky croissant-like dough with a caramelised crunchy crust. It’s a French delicacy, which I first came across last year when Paul Hollywood challenge the bakers in the Great British Bake Off tent.

I saved the rest of my DKA for later, stuffing it into my bag next to my guidebook. And throughout my day tourist trekking around the city, I snuck a sweet bite or two until there were only crumbs left in the bag.




Maybe next time I'll complete my pilgrimage by joining the queue for a Cronut, but by the time I visit again, I'm sure there will be a new foodie trend to hunt down instead.

Dominique Ansel Bakery

189, Spring Street, NYC