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"Dominique Ansel is opening a 2,000-square-foot bakery named for what his kids call him, a tribute to his childrens’ dual heritage and the things they love to eat: fluffy steamed buns, shokupans, milk breads, egg tarts, and more." - Nadia Chaudhury
French-Taiwanese bakery with taro donuts, egg tarts, and hot dog spirals.