Papa d’Amour by Dominique Ansel — Japanese-French Bakery in Greenwich Village, NYC
A new concept by Chef Dominique Ansel exploring his love of Asian bread culture. Dedicated to his two young children, who are Taiwanese and French, “Papa d’Amour” means “Papa, my love” in French. “It’s what my kids call me,” says the chef. “Especially when they want something.”
We love blending cultures, techniques, and memories in the world of pastry. And we all know that when Papa is in the kitchen, there are no rules.
For press inquiries, please email: [email protected] and we will aim to respond within 24 hours.
Papa d’Amour
University Place
NY, NY 10003
Located just between Greenwich Village and Union Square on one of our favorite pedestrian- friendly streets in New York, Papa d’Amour is a casual bakery and café offering a variety of breakfast, lunch, and dessert options. We welcome you grab a quick bite, or stay a little while and dine in. The coffee is always brewing, fresh-baked buttery aromas are always coming out of our ovens, and check back regularly for new menu creations.
Please note: we do not take reservations and are walk-in only. Order at the registers, find a table, and enjoy!
About Dominique Ansel
James Beard Award-winning Pastry Chef, Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work.
Chef Dominique is responsible for creating some of the most fêted pastries in the world, including: the Cronut® (named one of TIME Magazine’s “25 Best inventions of 2013”).
A Day in the Life of Papa @papadamournyc
What our customers say
“Papa d’Amour blew my expectations away!”
Kudos to the chef and the team because everything was just so damn good. The service was excellent too – I loved it and will definitely be back!
“Absolutely delicious!”
An innovative French and Asian pastry and dessert experience. I’m very picky when it comes to food, and I was truly impressed by both the flavors and the creativity. Everything was refined, well balanced, and beautifully done.
“I just couldn’t stop ordering things! What a delight!”
The Taro and Mochi Lace Battered Donut just hit the spot for me. I am a texture eater and loved the crunch on the outside, the softness on the inside from the mochi, and the mixture of tart and sweet tasting jam in the center. So good!
What the Press says
Time Out New York
Named for the sweet sobriquet his two young children call him, the bakery pays tribute to his kids’ Taiwanese and French heritage with a spotlight on Asian bread culture—think fluffy shokupan and pillowy milkbreads, steamed buns, rich egg tarts, flaky layered pastries, and more. And this being an Ansel property, of course there will be plenty of playful inventiveness on the menu, too.
Observer
His new concept, named for an endearing nickname from his children, moves away from classic French techniques to Asian bread culture: think steamed buns, egg tarts, fresh-baked shokupan and more. Savory options, like the scallion basil blossom made with a scallion and Thai basil pesto and laminated brioche crust, will show off Ansel’s signature twists on flavor and ingredients.
Food & Wine
On a recent Sunday afternoon, I visited Papa d’Amour, Dominique Ansel’s newest bakery that is inspired by Asia’s diverse bread cultures. It has all the terrific pastries you’d expect, from a tender bun stuffed with chicken curry to a steamed bao croissant, and a banana bread that toes the line between snack and dessert.
