C to the Ronut!

I heard lots of stuff about Dominique Anselm’s Bakery before. Friends told me I should definitely go there. Travel blogs were applauding to the tastyness of his creations. But to be honest: I knew I was going to try it, but very skeptical about the hype. Was it really that good?

Dominique opened his bakery in 2011. It’s located in the lovely village of Soho and fits there perfectly. Everything is a little bit less big here. Lot’s of small streets with unique stores, cafés, restaurants and bars.

Keeping in mind, that Dominique’s Bakery was the place to be in New York’s pastry scene when he invented the Cronut ®, his bakery feels surprising small and normal. Well, only the interior, his pastries look extraordinary.

What is a “Cronut®“? It’s round. It has a hole in the middle. And it is made of a puffy dough. Got it? Probably you have heard of it anyways, so here you are: Croissant + Donut = a heavenly Cronut®! To top it all off there are changing fillings and glances. For January 2020 it is Boston Cream as the filling, which is just incredible. 😍

Apart from that signature piece there are several other specialties. We had the Cruffin, which is as well as mixture of a Croissant with another kind of pastry. Guessed correctly? Sure, it’s the muffin. Again: puffy croissant dough in a muffin like shape, filled with creamy something and a sugary crust is really really something you should try!

The hype (is it still?) is/was totally earned!