Dominique Ansel's Bakery-Driven Approach to Pastry Delights with Beauty
When it comes to pastry chefs, few names evoke the same level of excitement as Dominique Ansel. This 48-year-old French culinary guru has been at the forefront of dessert innovation for over a decade, creating some of the most viral sweet treats in America.
Ansel's success story began with the Cronut, a croissant-doughnut hybrid that sparked a frenzy when it launched in 2013. Since then, he has continued to push the boundaries of pastry artistry, from frozen s'mores to Cookies Shots and his signature DKA (Dominique's Kouign Amann). But Ansel is not just about creating visually stunning desserts; he's also deeply influenced by beauty.
In fact, beauty-related products have long been a source of inspiration for Ansel. "I have always looked at fashion, art and beauty and translated it to food," he explains. "Color can be a great source of inspiration and, when it comes to fashion, I look at the dress, the shape, the pattern. Beauty, on the other hand, is something that makes you feel good—and so is food."
Ansel's latest collaboration with beauty brand Sally Hansen is no exception. The new custom linzer cookie, set to launch this Thursday, features edible food coloring and glitter, making it a must-try for fans of nail polish-inspired desserts.
But what drives Ansel's creativity in the kitchen? For him, it's all about attention to detail and a commitment to simplicity. "Pastries are static," he notes. "They're in a pastry case. People are on line so the [treats] have to look significantly different to make you stop, think and say 'what goes into making this?'"
When tasting fellow pastry chefs' creations, Ansel looks for that same attention to detail. His own approach is rooted in technique yet open to inspiration from anywhere – even a bottle of nail polish.
Ansel's passion for the art of baking has remained constant over the years, a through-line that helps explain why his work continues to resonate with customers decade after decade. "The generation consuming these is changing and we have to embrace that to make sure we stay relevant," he says.
For Ansel, simplicity is key. He has a soft spot for tiramisu, which he finds "excellent every time I eat it—soft, light, simple." His own pastries may have evolved over the years, but his commitment to process and technique remains unwavering.
As the pastry world continues to evolve, Ansel's approach is both refreshing and reassuring. In an industry where trends come and go, his dedication to beauty-driven pastry artistry is a constant reminder that the most beautiful desserts are those that tell a story – one of simplicity, elegance, and attention to detail.
When it comes to pastry chefs, few names evoke the same level of excitement as Dominique Ansel. This 48-year-old French culinary guru has been at the forefront of dessert innovation for over a decade, creating some of the most viral sweet treats in America.
Ansel's success story began with the Cronut, a croissant-doughnut hybrid that sparked a frenzy when it launched in 2013. Since then, he has continued to push the boundaries of pastry artistry, from frozen s'mores to Cookies Shots and his signature DKA (Dominique's Kouign Amann). But Ansel is not just about creating visually stunning desserts; he's also deeply influenced by beauty.
In fact, beauty-related products have long been a source of inspiration for Ansel. "I have always looked at fashion, art and beauty and translated it to food," he explains. "Color can be a great source of inspiration and, when it comes to fashion, I look at the dress, the shape, the pattern. Beauty, on the other hand, is something that makes you feel good—and so is food."
Ansel's latest collaboration with beauty brand Sally Hansen is no exception. The new custom linzer cookie, set to launch this Thursday, features edible food coloring and glitter, making it a must-try for fans of nail polish-inspired desserts.
But what drives Ansel's creativity in the kitchen? For him, it's all about attention to detail and a commitment to simplicity. "Pastries are static," he notes. "They're in a pastry case. People are on line so the [treats] have to look significantly different to make you stop, think and say 'what goes into making this?'"
When tasting fellow pastry chefs' creations, Ansel looks for that same attention to detail. His own approach is rooted in technique yet open to inspiration from anywhere – even a bottle of nail polish.
Ansel's passion for the art of baking has remained constant over the years, a through-line that helps explain why his work continues to resonate with customers decade after decade. "The generation consuming these is changing and we have to embrace that to make sure we stay relevant," he says.
For Ansel, simplicity is key. He has a soft spot for tiramisu, which he finds "excellent every time I eat it—soft, light, simple." His own pastries may have evolved over the years, but his commitment to process and technique remains unwavering.
As the pastry world continues to evolve, Ansel's approach is both refreshing and reassuring. In an industry where trends come and go, his dedication to beauty-driven pastry artistry is a constant reminder that the most beautiful desserts are those that tell a story – one of simplicity, elegance, and attention to detail.
THE WAY HE INSPIRES HIS CREATIVITY FROM FASHION AND BEAUTY IS JUST SO COOL. I MEAN, TAKING PAstry ARTISTRY TO A WHOLE NEW LEVEL WITH EDIBLE FOOD COLORING AND GLITTER?! 
IT'S LIKE, THE PERFECT COMBINATION OF FUNCTION AND FABRIC! 
I love how he says beauty in food is about making you feel good 
, that's so true! His attention to detail and commitment to simplicity is what makes his desserts stand out from the rest. And can we talk about his latest collaboration with Sally Hansen? 
Edible glitter and nail polish-inspired designs are giving me LIFE 
. He's not afraid to take risks and try new things, while still holding true to his values of simplicity and technique. That's the kind of creativity we need more of in the world 
can't wait to try that custom linzer cookie with edible glitter 
and nail polish-inspired desserts... game. changer! 
, like, who thought nail polish-inspired desserts were a good idea? 
On the other hand, his attention to detail and commitment to simplicity in baking are super inspiring, especially when it comes to pastry artistry 
. But honestly, I'm not sure if frozen s'mores are really that special 
...
dominique ansel is literally the king of pastry innovation 
i mean, who else can make a croissant-doughnut hybrid go viral? but what i love about him is how he's not just about looks, he actually cares about creating desserts that make you feel good too 
like, have you seen his new custom linzer cookie with edible glitter and nail polish colors? game changer 
but I guess Dominique Ansel's got skills or whatever, his cronut thingy was lit back in the day 
. what I love about him tho is that he's all about simplicity and attention to detail - that's someone who knows how to make a real dessert, not just some fancy-pants Instagram pic 
it's so refreshing to see someone staying true to their craft even in an ever-changing industry. anyway, if u haven't tried dominique ansel's desserts yet, u need to get on that ASAP 
It's like a work of art, man! Ansel's attention to detail is insane