Papa D’Amour
Only for members subscribed by Monday, Dec 15
〰️
Only for members subscribed by Monday, Dec 15 〰️
Where French Meets Taiwanese
This week, we're thrilled to feature Papa D'Amour!
Papa is blending French precision with Asian bread culture in ways that honor the chef’s family’s Taiwanese-French heritage.
World's Best Pastry Chef
The new Greenwich Village bakery is from Cronut creator Dominique Ansel.
Ansel was named "World's Best Pastry Chef" by the World's 50 Best Awards for his innovation and creativity.
The James Beard Award-winning pastry chef is the mind behind the Cronut - one of TIME Magazine's best inventions of 2013.
‘Papa, my love’ (in French)
What his kids call him when they want something
Dominique Ansel’s new bakery makes Japanese milk bread, Scallion Basil Blossom, and Taro Lace Batter Mochi Donuts.
Innovation Without the Cronut
"I didn't want my creation to kill my creativity," Ansel says.
This menu even includes "jam jar" cakes that reveal molten fruit centers when you slice them open.
We can't wait for you to experience Papa D’Amour.
✌️🗽
