In my house sweets, cakes, handmade chocolates and pastries are life. It's so much more than the icing on the cake when you do life with a hardcore, pastry chef.
So the idea of stopping in at Chef Dominique Ansel’s bakery – just off Victoria and Belgravia - in Central London was certainly a highlight during a recent whirlwind itinerary to the United Kingdom, as British Airways launched its new direct flight route to Durban's King Shaka International Airport, from Heathrow.
Dominique was named the World’s Best Pastry Chef by the World’s 50 Best Restaurant Awards, held in Spain earlier this year.
READ: Ole! World’s 50 Best Restaurant Awards judge shares top spots to wine and dine in Spain
He is the youngest and the only US-based chef to be bestowed this award. As a result his eponymous bakery on Elizabeth Street is as famous for its afternoon tea (said to be Vogue’s favourite), as it is for its cronuts.
Two weeks later, and still the mere mention of the caramalised DKA signature cronut give me a sugar rush and sweetness-induced brain freeze. All at the same time.
This is an incredible place to experience breakfast, whether you opt for a scrambled egg roll, which quite literally resembles a minecraft building block in sunshine yolk yellow. Otherwise you can opt for equally decadent yet slightly more traditional British creations such as the Welsh Rarebit croissants come stuffed with Guinness Worcestershire cheddar béchamel, fontina cheese, and whole-grain mustard.
We even added a slice of banoffee pie, flipped upside for a banoffee paella with caramelized bananas, to seal in the sugar rush deal.
Ansel also recently celebrated the 7th anniversary of his New York-based bakery - proving that his decadent wares get people travelling across the world to sample and enjoy them.