Papa d’Amour

Savory Croissants Are Going Way Beyond Ham and Cheese | Eater

"At Dominique Ansel's Papa d’Amour, I encountered a third-culture approach that blends his French background with his wife's Taiwanese culture, producing creations like croissant bao with red bean butter, twists on shokupan toast, and a standout spiral of laminated brioche filled with sticky rice cooked with aromatics and Shaoxing wine, topped with seared Japanese kurobuta hot dogs, glazed, and flash-baked — a starch-on-starch combination that Ansel says "actually works very well together." Ansel also explains he avoids savory Cronuts to preserve the Cronut's integrity as a sweet item." - Bettina Makalintal