• sns-fb
  • sns-ig
  • sns-tw

Our new sister shop at Ginza Mitsukoshi is now OPEN!
Stop by B2F, 4-6-16, GINZA, CHUO-KU, TOKYO
to meet our team and discover a menu full of brand new pastries and creations.

French Techniques,
New York Attitude




From the most celebrated bakery in New York, we are excited to be in Japan!
We believe in creating a next generation bakery where we can present fresh and modern takes on French and New York desserts. We change our menu regularly so that we can always bring new ideas to our guests and push ourselves to grow.

“Don’t let the creation kill the creativity”

dominique ansel



Dominique Ansel is the chef and owner of Dominique Ansel Bakery and Dominique Ansel Kitchen in New York City as well Tokyo. In 2014, Chef Ansel won the James Beard Award for “Outstanding Pastry Chef” of the nation and was one of Crain’s “40 Under 40”. In 2013, he was named one of Business Insider’s “Most Innovative people Under 40”. That same year, the Daily Mail UK called him the “most feted pastry chef in the world”. In 2013, Dominique was nominated a finalist for the “Outstanding Pastry Chef” award by the James Beard Foundation. He was named one of the “Top 10 Pastry Chefs in the United States” by Dessert Professional magazine in 2009. And in 2010, Dominique was subsequently chosen by Time Out New York as one of the city’s “Top Ten Pastry Chefs You Need to Know”.

Perhaps what has most widely been reported is Chef Dominique Ansel’s creation of the Cronut®, a croissant and doughnut hybrid that has been reported on throughout the world, and domestically on Good Morning America, the Today Show, ABC’s The Chew, Inside Edition, Fox & Friends, Live with Kelly and Michael, CNN’s Piers Morgan Live with Anthony Bourdain, E! News, Late Night with Jimmy Fallon, as well as Bloomberg amongst others. It is also the first pastry to have been so in demand, it sells of up to 20x its retail price on the black market. TIME Magazine named it one of the “25 Best Inventions of 2013”. The Chef’s various other inventions, including his Frozen S’more, Magic Soufflé, and Milk & Cookie shots have all become popular treats with international fame. The New York Post proclaimed Chef Ansel the “Willy Wonka of NYC”and Food & Wine called him a “culinary Van Gogh”.

Prior to starting his own business, Dominique is well-known in New York as the executive pastry chef at Daniel, Daniel Boulud’s flagship French restaurant. During his six years there (the longest tenure of any pastry chef at Daniel), Dominique was part of the team that led the restaurant to receive its first 4-star New York Times Rating, 3 Michelin stars, and James Beard’s Outstanding Restaurant of the Year Award in 2010. Chef Ansel also spent seven years at the venerable French bakery Fauchon, where he was in charge of international expansion. He has helped Fauchon set up shops around the world.

These days, the chef is often noted for his support of various charities, including the fight to end hunger with Food Bank for New York City, City Harvest, and God’s Love We Deliver. Chef Ansel’s first cookbook DOMINIQUE ANSEL: The Secret Recipes published by Simon & Schuster was released in October of 2014.