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Nov 3, 2011 11:26 AM

Ex-Daniel pastry chef has opened 'Dominique Ansel Bakery'

Yes, it is finally open now.

They had everything from Kouign Amann to Paris-New York (a twist of Paris-Brest), macarons, eclair, sorbet, etc, etc.

I particularly liked their peanut butter jelly macaron, which had raspberry filling inside, as well as sorbet, which was extremely soft.

Pastries are roughly $4.75 - $5.50 each, a two-scoop sobet $4.75, macarons $2.50 each.

Dominique Ansel Bakery
189 Spring St, New York, NY 10012

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  1. Sounds great. Have you had the PB&J macaron at Bosie? Seems pretty similar.

    Lots of macarons now around Soho/Village now with Mille-Feuille, Payard, Kee's, Bosie, it seems.

    Serious Eats also has a quick report, everything in the photos looks delicious.

    1 Reply
    1. re: kathryn

      Oh, I heard about that PB&J macaron at Bosie, but I never had a chance to try it. I need to make a trip down there soon! :)