If you haven’t heard of the cronut, then you have yet to experience a significant contribution to the spectrum of pastry goods. Created by Dominique Ansel, this hybrid helped put the French chef’s name on the map: a buoy of crunchy layered dough, a twist on the classics, the perfect combination of American donut and French croissant, infused with flavors that spark the imagination and make food seem modern. Each location serves the cronut in a different flavor, a masterful move in itself for it leaves no time for delayed gratification; to fly or not to fly to London for that coffee ganache, Irish cream ganache, and espresso sugar cronut(!!) or to drive to the Los Angeles shop for the creamy toasted coconut ganache, malted chocolate ganache, and toasted coconut chip? And then there’s New York, where fans, aficionados, and tourists think nothing of standing in a queue every morning to be the first in line to taste the rotating sweet. Ansel’s career includes head pastry chef at lauded NY restaurant Daniel, which he helped achieve three Michelin stars, four New York Times stars, and a James Beard award. And after venturing on his own, the success afforded to him thanks to this pastry invention propelled his opening an eponymous West Coast location two years ago. Such sophistication and skill is shown best here in the city that’s home to Hollywood, also where the population is enthusiastic about baked goods given the area’s vibrant produce and heritage grain movement (never mind the carb component!). Located at The Grove, the store greets with a kaleidoscope of baked goods that place attention to intricate detail at the forefront only to be surpassed by their tasting so delicious. The spacious shop is an ode to pastry, a treat for anyone who appreciates good food. We visit monthly.
Here’s a glimpse from today.