Papa d’Amour
Bakery · Greenwich Village ·
French-Taiwanese bakery with taro donuts, egg tarts, and hot dog spirals.
French-Taiwanese bakery with taro donuts, egg tarts, and hot dog spirals.
"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
"Dominique Ansel, inventor of the Cronut, is called Papa d’Amour by his children—and that’s the name of his new Greenwich Village bakery, where Asian ingredients and techniques meld with French ones. You might see a bao steamed in the shape of a croissant, filled with egg and tomato for example, or pretzel salt egg tarts, and shokupan sandwiches with fried shrimp patties. Sweet stuff includes “jam jars”: cakes shaped like jars and filled with cremeux, jellies, confits, and ganaches. We visited Papa d’Amour and added it to the Hit List." - will hartman, willa moore, molly fitzpatrick, sonal shah, bryan kim
"A new bakery from Dominique Ansel dedicated to French and Asian baked goods; menu items inspired by his children include pretzel salt egg tarts, croissant bao, and cakes called “jam jars” in flavors like mango coconut and black sesame." - Emma Orlow
"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
"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
