Dominique Ansel Bakery will open its second Japanese store, "DOMINIQUE ANSEL BAKERY JAPAN at GINZA," on the second basement floor of Ginza Mitsukoshi on March 29th.

Dominique Ansel Bakery opened in New York's SoHo in 2011. In 2013, Dominique Ansel invented the Cronut®, a hybrid dessert that combines a croissant and a doughnut, which became a huge hit and made the bakery widely known. The second Japanese store will be the first of its kind in the world to be located within a commercial facility and will be a takeout-only store. What's more, approximately 50% of the products on offer at the store will be exclusive to this store. Dominique revealed, "The first place I visited when I first came to Japan was Ginza Mitsukoshi," and commented, "Ginza is a city where various creative things, including traditional culture, art, food, and fashion, are constantly being born. This atmosphere resonates with our belief that 'one great creation should not stop new creations, so we must constantly create new things,' which led us to open in the Ginza area."

Some of the limited-edition items available at the store were also unveiled. Among them was the "Pull-a-Part Flower Cookie" (4,500 yen), a delicate and beautiful pale pink flower-themed cookie. The rose cookie and refreshing lychee ganache create an exquisite balance. This unique dish involves picking out the petal-shaped cookies one by one and eating them like flower fortune-telling.

The "Zero Gravity Cake" (1,000 yen) is a cake placed inside a floating balloon. This playful sweet, which you eat after popping the balloon, makes a great surprise gift. The "Square Watermelon" (720 yen) is a square watermelon-shaped dessert that has gained popularity overseas. It features a complex flavor that combines refreshing watermelon-lime jelly, rich pistachio mousse, and sweet and sour raspberry mousse.