By Holly Dutton
Cronut-crazed fans of baker Dominique Ansel’s famous hybrid of a croissant and a donut will be disappointed to hear that the food wizard’s newest outpost won’t be serving the delicacy that draws lines around the block.
Ansel recently signed a lease for a three-floor space at 137 7th Avenue in the West Village for another bakery, which he told food blog Eater will be cronut-free.
Steve Rappaport of Sinvin repped Ansel as well as the landlord in the 12-year lease. The space, formerly German bakery Landbrot, has 1,300 s/f on each floor, as well as 65 feet of frontage. “It makes it a really excellent flagship location with incredible visibility on 7th Avenue,” said Rappaport, who also
represented Ansel on his current space at 189 Spring Street, which opened for business in 2011.
Rappaport said Ansel was looking specifically at the West Village for his new bakery, and the landlord was “more than pleased” to have the high-profile pastry chef in the building. The shop is expected to open within the next few months.
Average rents in that part of 7th Avenue South are around $175 p/s/f, said Rappaport.