Dominique Ansel
The home of the Cronut®
Caesars Palace Las Vegas
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A Sweet Revolution on the Strip
If you are a fan of warm, flaky pastries and unique creations, you've come to the right place. Try our Las Vegas pastries or one of our signature items like the Cronut®, Cookie Shot, Frozen S'mores, or other incredible pastries created by award-winning Chef Dominique Ansel.
For Group Dining of 13+ please call us or fill out our inquiry form.
Call us: (866) 733-5827
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Call us: (702) 731-7865
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Step into the world of Chef Dominique Ansel—James Beard Award winner and creator of the iconic Cronut®—now serving his imaginative creations at Caesars Palace. This bakery-café blends classic French technique with playful innovation, offering a menu that’s as visually stunning as it is delicious.
Cronut® of the Month
June 2026 | Light Caramel Cream & Cookie Dough Ganache
This month's flavor is a Light Caramel Cream & Cookie Dough Ganache Cronut®.
Bundle Sets
This mix of wonderful pastries is a grand display for any party or event. Try it out for an office brunch or afternoon tea. This variety of mixed pastries has something for everyone.
Cookie Shot Vending Machine
Introducing the world’s first fully automated Cookie Shot experience, created by Dominique Ansel and powered by Robochef’s SmartKiosk technology. This state-of-the-art system stores delicate, handcrafted cookie shot cups and fills each one to order with chilled Madagascan vanilla milk, delivering a perfectly fresh and indulgent treat every time. It’s where innovative culinary artistry meets modern technology—only at Caesars Palace.
About Dominique
James Beard Award-winning Pastry Chef, Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. Chef Dominique has been responsible for creating some of the most fêted pastries in the world, including the Cronut® (named one of TIME Magazine’s “25 Best inventions of 2013”), The Cookie Shot, Frozen S’more, Blossoming Hot Chocolate, and many more.
More about Dominique
For his prolific creativity, he was named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants awards. Food & Wine has called him a “Culinary Van Gogh” while the New York Post coined him “the Willy Wonka of New York.” He has also been bestowed the prestigious l’Ordre du Mérite Agricole, France’s second highest honor.
Prior to opening his own shop, Dominique served as the Executive Pastry Chef for restaurant Daniel, when the team earned its coveted third Michelin star and a four-star review from The New York Times. In 2011, Dominique opened his first shop, the eponymous Dominique Ansel Bakery in NYC’s Soho neighborhood, with just four employees. In January 2020, he launched Dang Wen Li by Dominique Ansel in Hong Kong, and most recently in July 2021, he opened Dominique Ansel Workshop, a croissant counter inside of his pastry kitchens in NYC’s Flatiron neighborhood.
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