Dominique Ansel inaugurated his new bakery, Papa d'Amour, in Greenwich Village on May 22, 2025, distancing himself from his renowned cronut. This new venture blends French pastry traditions with Asian flavors, inspired by his Taiwanese heritage. Ansel aims for innovation and quality, employing a dozen chefs to ensure handcrafted creations. He believes his bakery is a tribute to New York City’s multicultural vibe, reflecting a diversity of culinary influences while steering clear of past successes to carve a new path in pastry.
Dominique Ansel believes in taking a creative risk with his new bakery, Papa d'Amour, where traditional French pastries meet Asian bread culture, showcasing culinary diversity.
At Papa d'Amour, Ansel dedicates his efforts to produce new pastries and sandwiches that honor his classical French training while incorporating Taiwanese influences.
The decision to not include cronuts at Papa d'Amour reflects Ansel's desire to forge a new identity for his business, emphasizing quality over past fame.
With a team of a dozen chefs, Ansel ensures every pastry is handcrafted, showcasing a commitment to quality, diversity, and the rich cultural fabric of New York City.
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