Papa d’Amour

Papa d'Amour's Scallion Basil Blossom is way better than a Cronut - Review - New York - The Infatuation

"There isn’t a Cronut in sight at Dominique Ansel’s new Greenwich Village bakery, Papa d’Amour. Instead, Asian ingredients and techniques meld with French ones, for pastries that are more exciting than all the lamination innovation his original bakery is famous for. The savory items at Papa d’Amour shine especially bright: our favorite is a Scallion Basil Blossom that rips apart like monkey bread—thanks to a light, laminated exterior—and reveals a denser, herb-stuffed brioche interior. It wouldn’t be an Ansel bakery without a croissant, but here that's a croissant-shaped steamed bao, full of jammy tomato and eggs. Gimmicky, sure, but a great breakfast bite or afternoon snack. A mochi taro guava donut has a cool stalactite-like casing, though the donut itself could use a little fine-tuning (too gluey). But there’s a pretty good egg tart, and—as the giant toast on the wall implies—you can pick up some pillowy shokupan too. A fried shrimp loaf, crusted with phyllo dough and sandwiched between two slices of that bread, is a particularly satisfying thing to eat at 8am. We’ll be back to try their most Wonka-esque creations: a pastry case of filled cakes, all shaped like jam jars and containing various cremeux, jellies, confits, and ganaches. photo credit: Will Hartman photo credit: Will Hartman photo credit: Evan Sung Pause Unmute" - Will Hartman