A cake so light it’s served in a floating balloon? Guess how you’re supposed to get the cake out. (Hint: it involves something sharp!)
cronut
Join us as we sit down for a yummy interview with renowned pastry chef Dominique Ansel, whose Tokyo bakery just celebrated its first anniversary!
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It so happens that this past Saturday was kind of a big day for sweets lovers in Japan (well, at least for this writer). That’s right, June 20 was the much-anticipated grand opening of the Dominique Ansel Bakery, home of the original cronuts, in Tokyo’s Omotesando district.
For those of you who may not be into sweets, the cronut is a hugely popular baked creation the bakery is known for which can be described as a hybrid between a croissant and donut. Not surprisingly, stories of people forming long lines every morning at the New York City-based bakery for the cronuts and other delightful baked treats have reached Japan, and many sweets fans were ecstatic when it was announced that the shop would be opening in Tokyo. Not to miss out on the sugar-filled excitement, we were there bright and early on opening day, all psyched up to try the cronuts we had heard so much about!
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