Cronut creator to open first London bakery

Dominique Ansel will launch his eponymous store in late summer/early autumn on Elizabeth Street in Belgravia.

The Cronut - made by frying laminated dough in grape seed oil before filling, sugaring and glazing – sparked a frenzy of interest in New York in 2013 and was named one of the Best Inventions of the Year by TIME magazine.

Now the famous pastry is heading across the pond along with a host of new treats launching exclusively in London.

Ansel said: “We are grateful for the chance to share a little bit of what we do with our guests in London, and we aim to do nothing less than our very best for them.

“London not only gives us access to the ingredients across all of Europe, it will also be a chance for us to learn quite a bit along the way.”

Londoners will be treated to pastries including The Cookie Shot - a shot glass-shaped chocolate chip cookie filled with vanilla bean-infused milk– and Frozen S’mores made with vanilla ice cream, chocolate wafer crisps, and honey marshmallow torched-to-order.

Ansel worked as executive pastry chef at Daniel Boulud’s three Michelin-starred restaurant Daniel in New York for six years, before opening his first Dominique Ansel Bakery in the city in 2011.

He is also chef-owner of Dominique Ansel Bakery Japan, as well as Dominique Ansel Kitchen and U.P. - an after-hours dessert tasting table - in New York