Pastry fanatics get ready for a new bakery concept from Dominique Ansel, the creator of the cronut, called Papa d’Amour. Opening in Greenwich Village at 64 University Place, between 10th & 11th Street on Thursday, May 22nd, customers can try the French pastry chef’s newest imaginative creations.
Instead of offering the iconic Cookie Shot or Frozen S’more, Papa d’Amour will sell Breakfast Baos and Mochi Donuts.
According to Eater, the bakery will span 2,000 square feet, highlighting his kids’ favorite things to eat, along with their dual heritage. “It’s a display of Asian bread culture with a French point of view,” he told the publication. Even “Papa d’Amour” comes from a nickname that his kids call him.
Here’s a deeper look at the items Dominique Ansel has already baked onto the menu as per the Papa d’Amour Instagram:
- Egg & Tomato Breakfast Bao: Honoring a Chinese egg and tomato stir fry scramble, the Egg and Tomato Breakfast Bao is scrambled eggs, tomatoes and vermicelli on a steamed croissant bao.
- Hot Dog Sticky Rice Spiral: Inspired by his wife’s pan-seared Kurobuta pork sausage with a fried egg and dark soy sauce on top of rice, the bakery will serve a laminated brioche spiral with shallot oil-sautéed sticky rice with shiitake mushrooms and scallions, topped with seared Kurobuta sausage, honey soy glaze, and a dusting of furikake and nori.
- Taro lace Batter Mochi Donut: Created from his love of taro puffs, Dominique Ansel has transformed that into a donut filled with chewy vanilla mochi, strawberry guava jam, and creamy taro.
- Scallion Basil Blossom: This brioche filled with scallions and Thai basil nut pesto draws on the influence of Taiwanese street pancake stalls.
But of course, you can still stop by the tried and true Dominique Ansel Bakery in SoHo to taste the classics or the smaller, more specialized Dominique Ansel Workshop in Flatiron.
Check out the Papa d’Amour Instagram and website for more information and updates on its highly-anticipated opening.
📍64 University Place, New York
🗓️ Opening Thursday, May 22nd, 2025