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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

Editor

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
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