It was a Monday evening and we were so thankful to make it to New York. We were due to fly in the same day Storm Juno was expected to hit. Flights were being cancelled left, right and centre but we were one of the last flights to make it through. Not only was it one of the smoothest flights ever but arriving in New York as a fresh blanket of snow was falling, with the streets uncharacteristically deserted, was a surprisingly magical moment.
Top of our food list in New York was the world famous Dominique Ansel Bakery in Soho. We weren’t prepared to line up at 6am in the blizzard for a cronut so we rocked up around 10am ready to try another one or two of the bakery’s gorgeous pastries. But lo and behold, the lady at the counter told us that there were still cronuts available because of the snow! We were so excited and blown away to have the chance to try this renowned pastry creation.
Verdict? I can honestly say it was incredible. The flaked pastry oozed salted caramel and it was surprising light and crisp. It was ever better than I imagined. Half croissant, half doughnut – its genius. We were also able to try one of the Frozen S’mores. Hands down, it was one of my all-time food highlights of the entire trip.
A honey homemade marshmallow wrapped around velvety Tahitian vanilla ice cream with chocolate wafer crisps. The marshmallow is toasted fresh so it comes out warm and just melts-in-your-mouth. How in the world this treat is created, I have no idea. But if you love smores and ice cream, you will fall in love with this delectable dessert.
If find yourself in New York, please head to Soho and try one Dominique Ansel’s sweet treats, cronut or otherwise.