New Dominique Ansel Bakery outlet to open in Ginza Mitsukoshi in March

Known for such “one-and-only” creative pastries as the croissant-doughnut hybrid Cronut, the renowned Frozen S’mores and Cookie Shot, just to name a few, New York’s world-famous French-born pastry chef Dominique Ansel will be opening his second outlet in Tokyo, this time in Ginza Mitsukoshi department store on March 29.

The opening of his first store in Omotesando two years ago brought 550 people queuing outside its doors from the very first day. The Ginza outlet, on the department store's B2 floor, will be take-out only, providing stylish, unique and delicate pastries for customers.

Three unique signature confections (see photo below right) to be offered only at the Ginza store are the “Pull-a-Part Flower Cookie” (¥4,500), with each rose-flavored cookie shaped like a pink, delicate flower petal on top of a lychee ganache for a sweet yet elegant taste; “Square Watermelon” (¥720), inspired by the shape of Japan-only square watermelons, with a sweet-sour refreshing taste of watermelon lime jelly, pistachio mousse, and raspberry mousse; and lastly the “Zero Gravity Cake” (¥1,000), a fun-filled honey vanilla sponge cake, so light that it comes inside a floating balloon that can be later popped with a pin.

For more information, visit http://dominiqueanseljapan.com/

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