Gingerbread pine cones and more L.A.-exclusive treats at the new Dominique Ansel’s restaurant and bakery

The Gingerbread Pine cone, speculoos ganache with a ginger mousse and a spiced cake finished with more than 60-70 hand cut chocolate petals, at Dominique Ansel Bakery.

Paris-LA, made with Muscovado ganache, Orange Blossom ganache, and raspberry chambord jam, at Dominique Ansel Bakery.

An array of desserts at Dominique Ansel Bakery.

Lime Me Up Tart, a lime tart with a twist. Flip over the salt, sugar, and juniper mixture onto the lime mousse and squeeze fresh lime over for an instant caramel.

Baked goods inside Dominique Ansel Bakery.

The Chestnut Rose Cassis Mont Blanc, made with chestnut cream accented with rose and cassis, set atop a salted butter cookie and finished with vanilla ganache and a vanilla meringue baton on top, at Dominique Ansel Bakery.

DKA (Dominique’s Kouign Amann), fresh out of the oven at Dominique Ansel Bakery.

Simple Raspberry Tarts, made with fresh raspberry, raspberry jam and mascarpone whipped ganache at Dominique Ansel Bakery.

Cronuts at Dominique Ansel Bakery at the Grove.

Dominique Ansel Bakery at the Grove in Los Angeles.

Dominique Ansel makes a Gingerbread Pine Cone at his new restaurant and bakery.

The entrance to Dominique Ansel Bakery at the Grove in Los Angeles.

Dominique Ansel, his cellphone appropriately adorned with a cronut patterned case, at his new restaurant and bakery.

Dominique Ansel, right, in his new bakery at the Grove in Los Angeles.

Dominique Ansel at his new restaurant, 189 by Dominique Ansel, at the Grove in Los Angeles.