Despite the cronut's wild popularity, Dominique Ansel reveals that he considers the DKA ("Dominique's Kouign Amann") to be the best pastry.

[NOISE] My name is Dominique Ansel. I'm the chef and owner of Dominique Ansel Bakery in Soho. People might think that the cronut is the best pastry, but I can tell you that the DKA is the best to me. DKA stands for Dominique's Kouign Amann. Kouign Amann in Celtic means buttery cake. So the DKA is the best because it's this flaky caramelized croissant, slightly chewy in the center. It has nice crunch. It's something that has only five ingredients, but requires very good skills, fast hands to realize and you can only make it fresh everyday. You can see the outside shell, it's very caramelized And the inside should be nice, flaky and tender. There's hundreds and hundreds of layer of dough, butter, and sugar. There's a little bit of salt. I think any good dessert, with a hint of salt is always tastier. And its combination of flavor that makes it really unique and delicious. I've seen a lot of people come into the shop. Buying one, walking down the block, and then coming back to buy a few more. It's something very unique and actually love it myself. I eat one every morning. I think [UNKNOWN] is something that you will love inside your heart and you're willing to eat every day. This is the best. [MUSIC] [BLANK_AUDIO]