Pastry savant Dominique Ansel has promised that most of the desserts at his new Cronut-free shop in the West Village will be made to order (or finished to order, at least). To do that, he needs a bigger kitchen. The team at the original shop works in a 10-by-10 foot space, and by contrast, the new kitchen feels "like Versailles," Ansel tells Food & Wine. There's no Hall of Mirrors, but the kitchen is 2,500-square-feet stretched over three floors and it's tricked out with a macaron repositor (to make perfectly sized macarons), a dough sheeter (for rolling things out) and a giant computerized oven that is allegedly the size of his current kitchen. The shop is slated to open by spring.
Dominique Ansel's New Pastry Kitchen Feels 'Like Versailles,' But Is Way More High Tech
The 2500-square-foot space in the West Village is tricked out with a giant oven and all sorts of baking toys.