Chef Dominique Ansel operates pastry shops and production kitchens built around inventive French pastry, including the New York bakery where he created the Cronut® in 2013. His Soho flagship opened in November 2011, while later concepts such as the Flatiron croissant-focused Workshop and Greenwich Village’s Asian bread-inspired Papa d’Amour extend that creative approach into new traditions. A James Beard Award-winning pastry chef, Ansel also ships selected creations nationwide and teaches home bakers through cookbooks and video lessons.