Papa d’Amour by Dominique Ansel | A new Asian bread culture bakery in NYC

15-5-2025

On May 22nd, chef Dominique Ansel will open a new bakery dedicated to Asian bread culture at 64 University Place (between 10th & 11th Streets) in New York City, of course, with his signature creative touch. The first images already look promising; this is yet another bakery worth visiting in NYC! The name, Papa d’Amour, is the nickname his children gave him.

We’re big fans of Dominique Ansel’s creativity and we love sandos, those fluffy sandwiches made with shokupan or fluffy milk bread. In Amsterdam, they’re sold at Ranchi. Now we can’t wait to try the Taiwanese soft shokupan, the steamed croissant boos and especially the ‘Hot Dog & Sticky Rice Danish’ we saw on Instagram, it looks amazing! Although choosing might be difficult, as the ‘Scallion Basil Bloom’ looks delicious as well.

2 minutes read

Papa d’Amour | A blend of Taiwanese and French heritage

At Papa d’Amour, guests will experience chef Dominique’s interpretation of Asian bread culture, inspired by shokupan, milk breads, steamed buns, egg tarts, flaky layered pastries, and more. As a father of two young children, Celian (5) and Elise ‘Mei Mei’ (2), who are of Taiwanese and French descent, the bakery is also a tribute to their cultural roots. ‘Papa d’Amour’ just happens to be what his kids call him… especially when they want something.

The menu features all-new creations, like a Taro Lace Batter Mochi Donut (inspired by the taro puff from dim sum), a Scallion Basil Blossom with a flaky laminated crust that you can peel apart to aerate (a nod to Taiwanese scallion pancakes), and Pretzel Salt Egg Tarts brushed with brown butter and topped with crunchy pretzel salt (a wink to NYC).

Shokupan loaves for savoury sandos | Papa d’Amour

There will also be fresh-baked shokupan loaves, used for savoury sandos and toasts—including one with clotted cream that Dominique is making in a rice cooker! For the first time ever in one of his bakeries, there will be a steam station, offering Steamed Croissant Bao filled with soft scrambled eggs, blistered tomatoes, and vermicelli (a tribute to the beloved egg-and-tomato scramble found across Asia), and a banana bread version of a fluffy steamed Malay sponge cake.

Opening day is May 22nd at 8 AM, and we expect them to attract a big crowd—rightfully so! But the team behind Papa d’Amour, Dominique Ansel Bakery, and the chef himself are no strangers to handling queues. And while you’re waiting, be sure to check out their fun ‘how to…’ reels on Instagram!

Website: Papa d'Amour by Dominique Ansel

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