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Papa d’Amour Debuts in NYC with Wildly Creative Treats and More
May 23, 2025, 2:59.00 pm ET

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Taro Mochi Lace Batter Doughnut (Photo: Papa d'Amour)

James Beard Award-winning chef Dominique Ansel has launched Papa d’Amour, his first new concept in over a decade, at 64 University Place in Greenwich Village. Named after his kids’ nickname for him, the bakery pays tribute to their dual French and Taiwanese heritage with a menu that fuses Asian bread culture and classical French technique.


Kurobuta Hot Dog Spiral (Photo: Papa d'Amour)

Breads include the Taro Mochi Lace Batter Doughnut filled with taro, guava strawberry jam, and vanilla mochi, and the Kurobuta Hot Dog Spiral featuring soy-glazed Kurobuta pork hot dogs wrapped in sticky rice and topped with sesame ÿurikake. There’s also the Scallion Basil Blossom layered with scallion, Thai basil pinenut pesto, and toasted sesame.


Shokupan (Photo: Evan Sung)


Almond Pot (Photo: Evan Sung)

Cakes are equally inventive: the Strawberry Jam Bar includes fresh and confit strawberries, olive oil ganache, and basil seeds in a chiffon cake, while the Black Sesame Jam Bar blends black sesame, coffee jelly, sesame sea salt ÿeuilletine, and brown sugar ganache in a brown sugar cake.


Heirloom Tomato Sando (Photo: Evan Sung)

Papa d’Amour’s Shokupan Sandos are not to be missed, especially the Crispy Shrimp version made with a homemade shrimp patty, crispy phyllo, chili crisp aioli, and pickled radish. The Heirloom Tomato Sando combines heirloom tomatoes with tarragon cream cheese, pickled shallots, balsamic, and Maldon sea salt. The Egg & Tomato Breakfast Bao reimagines breakfast in a steamed croissant bao with soft scrambled eggs, blistered tomato, and rice vermicelli. For a sweet treat, there’s the Pretzel Salt Egg Tart with egg custard, sablé crust, pretzel salt, and beurre noisette (brown butter).

Inside the space, guests are greeted by a whimsical, oversized slice of toast—created by set designer friends of Chef Dominique—that hangs above the coffee station. It even features a working toaster-style interaction. Orange takeaway bags filled with Papa d’Amour’s signature shokupan line the pastry case, while the kitchen is outfitted with matching randoseru-style orange “backpacks” used to package baked goods, each featuring a sweet note from the chef.


Egg Tarts (Photo: Evan Sung)

This marks Ansel’s first new concept since opening Dominique Ansel Bakery on Spring Street in SoHo 13 years ago, and his most heartfelt yet—infused with family, heritage, and the signature innovation that made him a global pastry icon.



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