More than a decade after introducing the Cronut® and sparking a global pastry phenomenon, celebrated chef Dominique Ansel continues to redefine dessert through creativity, craftsmanship, and a deep appreciation for life’s simple pleasures. This summer, Ansel has partnered with Grey Goose to create a collection of berry-inspired pastries celebrating the launch of Grey Goose Berry Rouge, bringing together two French brands rooted in artistry and joie de vivre. Spotlight caught up with the acclaimed pastry chef to discuss the lasting legacy of the Cronut®, where he finds inspiration today, and why slowing down to savor the moment remains at the heart of everything he creates.
SPOTLIGHT: Your Cronut® became an instant cultural phenomenon and completely changed the pastry conversation. Looking back now, what do you think made it resonate with people in such a lasting way?
DOMINIQUE ANSEL: “As a pastry chef, so much of what we do is about connecting with people through food and creating something that reminds them of memories or special moments in their life. When we first created the Cronut thirteen years ago, it was just supposed to be a Mother’s Day weekend special—that’s why the first flavor was rose and vanilla. To this day, I’m still not quite sure how to explain what happened. It was before social media and the idea of ‘going viral’ existed. But I think the concept of the Cronut was simple for people to understand: part croissant, part doughnut, both familiar things that so many people grow up eating. It was a singular moment in time when people were excited to try something new.
We still change the flavor every month, never repeating. Even now, the moment I see someone bite into one of our pastries and their eyes widen and they smile, I know we’ve connected them emotionally to something familiar and comforting.”
SPOTLIGHT: You’ve built such an iconic career while still continuing to innovate. Where do you currently find inspiration when creating something new?
DOMINIQUE ANSEL: “I think one of the best ways to create something new is to look outside what you know—in my case, outside of the kitchen. There’s inspiration everywhere, from fashion to travel to art and architecture. I look at the textures of different fabrics and how they pleat and drape. I love traveling around the world to learn about local traditions and cuisines. I look at nail art and how artists use airbrushing techniques and stencils to create intricate designs, much like we do for cakes and pastries.
Even pottery inspires me. The tools we use are quite similar, and how soft clay can be carved and etched. We use a pottery wheel in our kitchens daily, which allows us to pipe onto cakes in steady concentric circles.”
SPOTLIGHT: You recently collaborated with Zoë Saldaña. What was that creative process like, and what did you enjoy most about working together?
DOMINIQUE ANSEL: “Zoë brings such a genuine enthusiasm for the idea of savoring the moment, which is the ethos behind the Grey Goose campaign. It made the collaborative process a lot of fun, which I also think comes across in the content we created together.
She really enjoys the world of baking and pastry, so we discussed the flavors and ingredients she gravitates toward, which helped inspire the three new pastries I created for the Grey Goose Berry Rouge Pâtisserie: a limited-edition Berry Rouge-inspired Berries & Cream Cronut® filled with berry jam and vanilla mascarpone cream, a Mixed Berry Pavlova with fresh blackberries, lemon cream, and blueberry compote, and—my favorite—the Summer Berry Sorbet Sandwich.”
SPOTLIGHT: Your partnership with Grey Goose blends luxury, hospitality, and culinary creativity. How do you approach collaborations in a way that still feels authentic to your brand?
DOMINIQUE ANSEL: “For me, any collaboration must start with a genuine creative connection. I look for partners who share a similar commitment to craftsmanship and creating memorable experiences because that’s ultimately what motivates me and my team.
With Grey Goose, there was a natural alignment around quality, attention to detail, and the idea of bringing people together to enjoy something special. There’s a dedication to French heritage as well—in fact, the wheat that Grey Goose uses hails from Picardie, which is close to where I grew up. What drew me in immediately for the Berry Rouge partnership was the product itself: a blend of four different fresh summer berries—strawberries, raspberries, blackberries, and blueberries—with no added sugar. That’s how I think when sourcing ingredients and using the best seasonal fruits for our pastries.”
SPOTLIGHT: You’ve created desserts that feel both nostalgic and elevated at the same time. Is there a flavor, memory, or experience from your childhood that still influences your work today?
DOMINIQUE ANSEL: “I grew up in a very humble household in France, where getting food on the table was sometimes difficult. But I still remember going to our local bakery, sometimes a few times a day, to pick up baguettes and bread still warm from the oven.
I could smell that freshly baked aroma from a few blocks away, and I would hold the baguette in my hands as we rode home in the car, ripping off pieces and eating it while watching the steam rise with each bite. I still try to capture that feeling in my pastries today. We bake madeleines fresh-to-order at the bakery, so your first bites are still warm from the oven.”
SPOTLIGHT: What’s next for you this year? Are there any upcoming projects, concepts, or collaborations you’re especially excited about?
DOMINIQUE ANSEL: “I’m excited for people to experience some of these pastries for themselves. The Summer Berry Sorbet Sandwich will be available at our SoHo bakery in New York City beginning June 12 through July 17. We’re making them available on Summer Fridays only, which feels especially fitting.
There’s something wonderful about that Friday afternoon energy—the feeling of slowing down, treating yourself, and making time for a small moment of enjoyment after a long week of work. That’s very much in the spirit of Berry Rouge, and I’m looking forward to people trying the Sorbet Sandwich and experiencing the flavors firsthand.”
