The aroma hits first—that unmistakable perfume of butter meeting flour, tinged with something unexpected. At Papa d’Amour in Greenwich Village, where Dominique Ansel opened his doors Thursday morning, the scent carries whispers of sesame oil and gentle taro sweetness, suggesting stories that stretch far beyond familiar French patisserie borders.
In a city celebrated for its bakeries—think Levain Bakery, famed for its 6-ounce chocolate chip walnut cookie and consistently fresh, warm treats—Papa d’Amour carves out its unique space with a French-Asian twist.
This isn’t just another celebrity chef expansion. Ansel, the mastermind behind 2013’s Cronut phenomenon, has crafted Papa d’Amour as his most personal venture yet—a love letter to his Taiwanese wife Amy and their children. The name emerged from the sweet way his five-year-old Celian and two-year-old Elise “Mei Mei” address him, especially when they want something special.
Where TikTok Meets Tradition
Inside the 2,000-square-foot space, Asian bread culture takes center stage with creations destined for viral fame. Fluffy shokupan—the same Japanese milk bread trending on food TikTok—shares space with inventive hybrids that could only emerge from Ansel’s restless creativity.
The hot dog sticky rice spiral reads like a fever dream of everything Gen Z craves: laminated brioche filled with shallot oil-seasoned sticky rice, crowned with soy-glazed Kurobuta pork, furikake, and nori. It’s comfort food fusion that would make any millennial nostalgic for late-night takeout while satisfying TikTok’s obsession with unexpected flavor combinations.
Classic egg tarts receive their New York glow-up with pretzel salt embedded in buttery crusts, while scallion basil blossoms echo Taiwanese street food with flaky, peel-away layers that practically beg to be filmed in slow motion.
Each creation balances technique with visual drama that stops scroll-happy feeds dead in their tracks. For those who appreciate versatility in baking, Jacques Pepin’s Mini Savory Cheesecakes offer a similarly creative approach—easy to adapt for any gathering and a unique twist on the traditional cheesecake.
Steam Dreams and Social Media
For the first time in any Ansel bakery, a steam station produces treasures like steamed croissant bao filled with soft scrambled eggs, blistered tomatoes, and vermicelli. The marriage of French pastry precision with Asian steaming techniques creates textures that feel both familiar and revolutionary—the kind of innovation that spawns countless recreation attempts across social platforms.
The real showstoppers might be the “jam jar” cakes—slice them open to reveal molten centers of fruity goodness that practically guarantee viral moments. The strawberry version, filled with fresh and confit strawberries, olive oil ganache, and basil seeds, delivers the satisfying reveal that TikTok lives for.
Beyond the Cronut Legacy
Notably absent from Papa d’Amour’s menu is the Cronut itself. “I didn’t want my creation to kill my creativity,” Ansel explains, embodying the artistic integrity in an age of viral stunts that resonates with younger audiences tired of endless franchise expansions and cash grabs.
This intentional omission speaks to artistic integrity in an age of viral stunts. Despite creating over 800 Cronut variations, Ansel approaches Papa d’Amour as uncharted territory, where taro mochi donuts and pretzel egg tarts might become the next main character moments.
The bakery represents more than cultural fusion—it’s a meditation on family, heritage, and raising children who belong to multiple worlds. In an era where authenticity often feels manufactured, Papa d’Amour feels genuinely personal, each pastry a chapter in a family’s ongoing story.
