Editor Pick
Editor's Note

Anyone who has ever queued for a cronut are likely to want in on this panel. Dominique Ansel, the chef who invented the much in-demand half-croissant, half-doughnut, sits down with Jacques "Mr. Chocolate” Torres, and Zachary Golper of Bien Cuit, to discuss pastry production and how a simple dessert can turn into cultural phenomenon. And if you haven’t heard, Ansel has a new trick up his sleeve: waffogato. Available in stores starting May 9, this breakfast treat marries a waffle made out of ice cream with a shot of espresso.

Mindy Bond


Lindsay Barenz

The Art of French Dessert Cronuts Chocolate and Pastries

FIAF French Institute Alliance Française: Florence Gould Hall
55 E 59th St, New York, NY