Saturday, September 16th, 2017
D O M I N I Q U E A N S E L B A K E R Y
Dominique Ansel was not only named best pastry chef in the world in 2017 but is the man who invented the cronut. The cronut craze started in New York and has allowed Ansel to expand his empire to London and I for one am thankful.I’ve walked past several times usually on my way to the coach station to take the National Express coach to Wales. There’s a certain irony about being willing to spend as much on pastry as I do on a coach to Wales but I might as well embrace being part of the avo toast generation eh Tim Gurner?
I was going to go in + try a famous cronut but then I saw the dark chocolate éclair + when I leaned closer I saw it has a picture of the Queen with two corgis which sold it for me. I then saw what looked like heaven; a Welsh Rarebit Croissant. The description read Guinness Worcestershire Cheddar Béchamel and Whole Grain Mustard and Cheese, I mean how could I not?
The dog section part of the bakery is in the garden but it’s undercover + warm with marble tables which worked perfectly for me + Monty. The team are lovely + brought Monty some water. They were eager to hear my thoughts on the Welsh Rarebit, given that I was Welsh.
I asked for the Rarebit warm so when it arrived the cheese was still bubbling. The cheddar sauce was mature + I loved the punch of the whole-grain mustard hidden amongst layers of croissant. A French classic with a Welsh twist, perfect for me and Monty.
After a couple of sips of coffee + a lovely chat to some of the staff I dug into the éclair. The dark chocolate meant it wasn’t too sweet which was good for savoury people like me. Location wise it’s a twenty minute walk from Battersea + ten minutes from Victoria Station. So if you’re the type of person who likes spending as much money on food as transport I’ll meet you there.