DOMINIQUE ANSEL BAKERYのインスタグラム(dominiqueansel) - 4月7日 02時51分

Our newest dessert at @189bydominiqueansel: “Cross Section,” inspired by the honeycomb crumb cross-section of a well-made croissant and one of the most important things to master for a baker. It’s made with honey-poached rhubarb, levain mousse, puff pastry, and brown butter levain ice cream. Each of our desserts on the menu illustrates a kitchen technique, those foundations that every young chef first learns in the kitchen - and I think I might be most partial to this one. ?? #189byDominiqueAnsel #dessert #LosAngeles

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