Dominique Ansel’s newest bakery, Papa d’Amour, just opened in New York City. This spot celebrates his kids’ French and Taiwanese roots by mixing French baking with Asian flavors. You’ll find creative treats like mochi donuts right near Union Square.
Papa d’Amour means “Papa, my love” in French, which is what his kids call him. The chef dedicated this shop to his two young children. He’s blending their cultural backgrounds into every pastry served there.
The menu takes classic French methods and adds Asian twists. Think sticky rice and kurobuta sausage in buttery French doughs. This fusion creates totally new flavors you won’t find elsewhere.
One standout is the Taro Lace Batter Mochi Donut. It uses a Chinese dim sum trick for its crispy outside. Inside you get soft mochi with sweet strawberry-guava jam that bursts with flavor.
Ansel believes bakeries should feel like neighborhood homes, not fancy spots. His no-rules kitchen creates comfort food with a cultural twist. That philosophy makes everyone feel welcome.
Located at 64 University Place, it’s already drawing locals daily. They open at 8AM for breakfast and stay until 7PM. Walk-ins only, no reservations needed – it’s all about community.
Thirteen years after inventing the Cronut, Ansel keeps innovating. This shop proves tradition and creativity can work together. It’s a tribute to family heritage through food.
Stop by for coffee and fresh-baked goods any day. Papa d’Amour brings Ansel’s family story right to your plate. It’s where East meets West in every delicious bite.
