For a delightful baked treat, renowned chef Dominique Ansel believes the choice of flour is critical. Dominique Ansel, recipient of the James Beard Foundation Award and declared as the Best Pastry Chef in the World by World’s 50 Best, fervently vouches for the role flour plays in a perfect bake.

Ansel swears by the flour produced by the venerable French company Grands Moulins de Paris (GMP), a go-to staple in his kitchen since the days of his culinary apprenticeship in France. Ansel's high standards led him to import this flour for use in his successful chain of bakeries bearing his name. As his upcoming third cookbook-'Life's Sweetest Moments: Simple, Stunning Recipes and Their Heartwarming Stories'- is set to hit the shelves this October, he wants to enable fans to achieve the authentic taste and texture of his recipes.

"The type of flour used drastically alters the final product," Ansel remarks, while comparing the superior taste of heirloom wheat flour to the richness of heirloom tomatoes. According to Ansel, industrially processed, subpar flours fall short in delivering the wonderful delicacy of artisanal pastries.

For this very reason, Dominique Ansel-the genius creator of the Cronut-is thrilled to announce his new initiative: the launch of his signature Pastry Flour, manufactured in collaboration with GMP, available to American consumers for the first time this summer.

Dominique Ansel's Pastry Flour- known as T55 flour- is a delicate soft wheat flour that's milled more finely than regular all-purpose flour. Ansel recommends using this pastry flour not just for traditional French viennoiserie, but for creating anything from light pancakes to fluffy pound cakes. Although similar in taste to all-purpose flours, Ansel's flour surpasses them in texture, promising a superior baking experience.

The flour, showcasing smart packaging that resembles a milk carton, is shelf-stable and facilitates easy storage and pouring with a resealable cap. This premium flour, mostly accessible to just professionals in the past, is simple to use and can substitute any all-purpose or pastry flour in a recipe. Despite the slightly higher price, due to quality wheat, special agricultural procedures, and import costs, Ansel believes it's a deserving splurge for unforgettable baked treats. "I’m overjoyed at the thought of people using my flour and experiencing its high quality," he says.

Starting July 17, Dominique Ansel’s Pastry Flour will be available nationwide on Amazon, DominiqueAnselOnline.com and at all Dominique Ansel Bakery and Workshop outlets in New York City.