The pastry chef, who famously invented the croissant-doughnut hybrid, has secured a site in Covent Garden for his next opening.
It comes after the chef launched his first UK store in Belgravia in 2016. It serves items such as Frozen S’mores - marshmallow wrapped around ice cream and blow torched to order – and a shot glass-shaped cookie filled with vanilla milk.
Ansel is unable to share the exact address of the new opening but says it will be ‘quite close to the [Roya] Opera House and theatres’.
He adds that the new bakery will offer different menu items to its existing London shop.
“We look at all of our stores uniquely, and it's not just a variation of our existing menus but sometimes whole new creations and new menus altogether, so you can definitely expect the new shop and menu offerings to be different than our Belgravia shop,” he says.
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 bakery in the city in 2011.
His cronut creation, made by frying laminated dough in grape seed oil before it is filled and covered with sugar and a glaze, gained a cult following in New York and was named one of the Best Inventions of the Year by TIME magazine in 2013.
Ansel's bakery empire has now grown to three New York sites, two in Los Angeles, one each in London and Tokyo.
