Dominique Ansel opens bakery fusion in New York City

In the United States, pastry chef Dominique Ansel has launched a new bakery named Papa d'Amour on May 22, 2025, located in Greenwich Village, New York City. This new establishment marks a significant step in Ansel's culinary journey, as he previously gained fame for his original bakery in SoHo where he created the highly sought-after cronut in 2013. The cronut quickly became a culinary sensation, capturing the attention of the media and bakery enthusiasts alike. However, Ansel has made it clear that patrons should not expect to find cronuts at his new venture. Papa d'Amour represents a fresh concept that blends traditional French pastry with Asian bread culture, reflecting Ansel's personal influences, notably from his wife who is Taiwanese. The bakery features a refined menu boasting new pastries and sandwiches crafted from quality ingredients and artisanal techniques. Ansel aims to maintain a balance between creativity and quality rather than focusing solely on high production volumes. Ansel operates three bakeries now, including the original location in SoHo and the Dominique Ansel Workshop, which specializes in French-style bread. At Papa d'Amour, customers can find a selection of four sandwiches, with the crispy shrimp sandwich being particularly popular. The bakery is open every day and has 20 seats for guests. Despite having a dozen bakers on staff, the facility is experiencing a high demand, often selling out of most items by mid-afternoon. As the bakery continues to grow in popularity, Ansel remains committed to quality over quantity. His philosophy of ownership allows him to self-fund the bakery without external investors, allowing for a more controlled, personalized approach. Ansel's dedication to melding diverse culinary traditions underlines the cultural vibrancy of New York City, where various communities come together to enjoy innovative food experiences.