Selected as the World’s Best Pastry Chef by The World’s 50 Best Restaurants Awards and called “Culinary Van Gogh” by Food and Wine Magazine, Dominique Ansel established his first Hong Kong bakery 當文歷餅店 by Dominique Ansel in January 2020 at Harbour City.
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Having set up a pop-up shop at ifc last December, Chef Dominique announced that a flagship store will open in June at H Queen’s, Central.
Occupying a space of over 3,000 square feet, the new flagship store is located at a prime location in Central. The in-house kitchen prepares viennoiserie and pastries every day, providing fresh and fragrant French classics to the working professionals nearby. Further to that, customers can also choose from a wide selection of desserts and savory items.
Since arriving in Hong Kong, 當文歷餅店 by Dominique Ansel has been serving croissants fresh from the oven every day. Its cornerstones are top-tier French flour and butter, and the natural yeast from the Dominique Ansel Bakery New York – the starter had been fed continuously for nine years. Each piece of viennoiserie takes four days to complete from scratch, including 24 hours of low-temperature fermentation. It results in croissants with a golden, flaky surface, and a supple interior boasting an intricate beehive pattern.
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Coinciding with its opening, the H Queen’s Flagship will be launching a new creation Croissant Toast.