Pastry chef Dominique Ansel has mastered the art of creating visually stunning desserts. As a celebrated French culinary artist, he introduced America to viral delicacies like the Cronut—a delicious croissant-doughnut hybrid that generated long queues since its debut in 2013. Among his other signature creations are frozen s’mores, Cookie Shots, and the DKA (Dominique’s Kouign Amann), which he describes as a personal favorite.
Ansel’s culinary innovations always draw significant attention from the public. For instance, his latest creation is a custom linzer cookie inspired by fashionable pink nail colors. Collaborating with beauty giant Sally Hansen and renowned nail artists Kim Truong and Mei Kawajiri, known for their work with celebrities like Kim Kardashian and Kerry Washington, this new cookie will launch on February 5. Made with edible food coloring and glitter, it will be available at the Dominique Ansel Bakery on Spring Street and also offered for nationwide shipping.
While a cookie inspired by nail polish might initially seem unconventional, Ansel emphasizes that beauty has consistently driven his inspiration in the culinary realm. “I have always viewed fashion, art, and beauty as lenses through which to reinterpret food,” he explains. “Color and design can profoundly influence the culinary experience. Just like fashion, where elements like cut and pattern matter, beauty contributes to our overall enjoyment of food.”
In today’s competitive market, the visual appeal of pastries is crucial for attracting customers. Ansel acknowledges this reality as he tailors his creations to the tastes of modern consumers. “The culinary landscape is ever-evolving, and it demands innovation. My approach has markedly changed since I opened my bakery 15 years ago,” he remarks. “Today’s pastries are lighter, utilize less sugar, and focus on aesthetic appeal. We must adapt to capture the interest of our audience.”
Pastry shops, in essence, serve as showcases where the beauty of a treat draws customers in. “Unlike restaurants, where staff can elaborate on the story behind a dish, pastries are static attractions laid out in cases,” Ansel points out. “This means each delicacy must be striking enough to stop passersby in their tracks, prompting curiosity about their ingredients and preparation.”
Such attention to detail extends to Ansel’s evaluations of other pastry chefs’ work, which in turn influences his choices when tasting desserts around the city. “I’m particularly fond of tiramisu, and Bar Primi offers one of the very best,” he shares. “It’s consistently delectable—soft, light, and simple. Simplicity is how I indulge; tiramisu encapsulates that.”
Ansel’s commitment to simplicity mirrors his overall approach to dessert-making: visually appealing yet never overcomplicated. His constant enthusiasm for baking, rooted in solid technique and a willingness to draw inspiration from diverse sources—including, remarkably, nail polish—demonstrates why his creations continue to captivate enthusiasts year after year.
