Time Out says
Dominique Ansel honed his skills as executive pastry chef at Daniel for six years before opening this American and French patisserie. Caramelized croissants, miniature pastel meringues and the popular cronut make up the sweet selections at the counter. But the café also serves savory offerings, like roasted butternut squash soup. Kids can also watch the staff at work in the open kitchen.
189 Spring St
|Cross street:||between Sullivan and Thompson Sts|
|Transport:||Subway: C, E to Spring St|
|Price:||Average pastry: $6. AmEx, Disc, MC, V|
|Opening hours:||Mon–Thu 8am–7pm; Fri, Sat 8am-8pm; Sun 9am–7pm|