Moving on from the White Rabbit candy ice cream craze that’s dominated our social media feeds of late comes the cryptic but exciting news announced on Dominique Ansel’s Instagram page that he’ll be landing in Hong Kong soon, joining big-name bakery imports like Eric Kayser and Lady M.
In the post, Chef Ansel was quick to point out that it’s NOT THE CRONUT – for those poor souls uninitiated in this iconic sugary creation, this is the croissant-doughnut hybrid that first hit the sweets scene in 2013 at the pastry chef’s Big Apple-based Dominique Ansel Bakery.
Photo credit: LittleDaan
The post continues: Join us – for senior-level BOH and FOH management positions only, email: firstname.lastname@example.org. For all else, stay tuned! #🇭🇰
In addition to his bakery in NYC’s West Village, Dominique Ansel Bakery can also be found in Los Angeles and London.
We wonder what Chef Ansel has in store for us Hong Kongers – another out-of-this-world pastry hybrid? Something with a local twist, perhaps bao related? Watch this space!
December 2019 update: we’ve just gotten word that Chef Ansel’s HK bakery – called Dang Wen Li, supposedly his Chinese name – will open in winter 2019–20 at Harbour City in Tsim Sha Tsui.
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