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One of New York's most popular bakeries, not to mention the proud birthplace of the cronut, has crossed the pond. This Elizabeth Street site near Victoria station features a bakery on the ground floor and pastry kitchens on the first, allowing nosey food fanatics to peer in on all the Ansel action. Seating incorporates high tables with stools for those wanting a quick bite, larger tables at the back, then a courtyard and garden for alfresco appetites. The famous cronut features, as does New York's best-selling DKA, 'Dominique’s Kouign Amann' (think caramelised croissant). Nearly a third of the London menu has been created exclusively for this site, including the Welsh rarebit croissant, incorporating Guinness Worcestershire cheddar béchamel, whole grain mustard and fontina. There's also an upside-down banoffee pie made in a paella pan, which helps to caramelise the bananas and keeps the whole thing from getting soggy. Still not convinced? Then we'd like to draw your attention to the cookie shot, which is a warm chocolate chip cookie, shaped like a shot glass and filled to order with ice-cold milk infused with Tahitian vanilla beans: the queue starts here.
It might come as a bit of a surprise to those who know me well (and so know all about my fascination with hybrid desserts), but up until yesterday I’d never actually had a cronut.While there are imitations aplenty to be found across London, *the* original by pastry chef-extraordinaire Dominique Ansel, always seemed out of reach – my last visit to New York was unfortunately timed right before the opening of his first bakery.
More from London Diaries Dinner at Hatchetts a new neighbourhood gemamp amp The Foodie Diaries »
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