Dominique Ansel Bakery Ginza

Before you continue reading this delicious and mouth-watering post, I need to warn you.

This gorgeous bakery has been shut down in this location.

But don't loose hope you can steal try Ansel's creation in those locations.

now let me explain to you the vibes, a busy and modern bakery with always lots of people in it, trust me I've been there early in the morning just before they open, and at night just before they close. this place is always full with interesting people to sure a smile with ;)

Let me start with his most iconic work, the one and only Cronut®, its a croissant-doughnut pastry, filled with ganaches / jams and topped with icing.

Every month Ansel invent a new flavour, in this case it was a caramel jam with tonka ganache.

Its crunchy, fluffy, rich and very sweet. a bit too sweet for me, but I ate 3 other desserts before I got to this one, so that might be because of that hahaha!

Next up on the list is a modern take on a classic French dessert, Chestnut Rose Cassis Mont Blanc.

It's made with chestnut cream that's accented with rose and cassis, served on a salted butter cookie and topped with vanilla meringue.

and it's just as creamy and delightful as its sounds

The Magnolia cake was one of my favourite desserts, Its made with maple joconde, vanilla crème brûlée, lemon lavender gelée and honey mousse, all of that topped with a gorgeous white chocolate magnolia flower.

Its light creamy and well balanced.

Another brilliant and iconic dessert from this bakery would be the Frozen S’mores, A vanilla Turkish dondurma (a traditional Turkish ice cream with an elastic/chewy quality) wrapped in chocolate feulletine, and cured in a layer of marshmallow. all of that is stuck on a smoked willow branch (for a smoky aroma) and been torch to order.

I'm pretty sure you can get variations of this marble mousse all year round.

But this is the Peach marble, It's a verbena mousse, with white peach compote and fragrant confit Pêche de Vignes in the middle, all of that is surrounded by a white chocolate glaze and sits on a "sponge" like cookie (I can't find anywhere what was the base but it was lovely).

My only complain about this fantastic dessert is that the mousse was a bit too stable and jelly like for my taste, but it wasn't that much of a big deal.

Autumn religious, a double-decker cream puff with a thick and creamy pumpkin and maple

filling.

was the filling good? yes very very very much so. it was pumpkiny and rich and smooth and fluffy.

was the cream puff itself good ? na, it was fine. it was quite dry and hard, the small cream puff on top was too small and quite gimmick in my opinion. I also don't see the point of covering it all with frosting but whatever, it wasn't bad but it was also not good.

Now at this point all the staff knew me very well. one of them set to chat with me a few times,

and this time she came running from the glass walled kitchen with a box of warm little lemony madeleine cakes :)

Last night in Tokyo, after a month of eating nothing but cakes and coffee.

I'm running in the rain to the bakery one last time.

Of course, the bakers recognized me and gave me a goodbye hug, and I bought one of the last desserts they had left.

The Ichijiku, I flipped the internet upside down trying to figure out what this wonderful mousse was. I couldn't find anything but it was a very dark chocolate mousse and if I'm not wrong it also had a light fig mousse in the centre, but who knows XD.

All of that set on a perfectly made crumbly biscuit of curses.

Such a perfect good-bye dessert.