Greenwich Village has quickly become a hotbed for bakery aficionados, and the latest addition, Papa d'Amour, is stirring the pot with its fusion of French and Asian pastries. Dominique Ansel, the creative mind behind the Cronut, is looking to honor his ethnic heritage with this new venture. The bakery, which opened on today, is a nod to Ansel's Taiwanese wife and their children, featuring delectable items like taro lace batter mochi donuts and scallion basil blossoms, as reported by the Eater New York.
Despite the Cronut's continuing popularity, Ansel has decided not to offer his famed pastry at the new location. In a conversation with WNYC's Alison Stewart obtained by Gothamist, the chef shared, "I didn't want my creation to kill my creativity." He explained his ethos behind keeping things fresh and not mass-producing the pastry that made him a household name. Ansel is focused on remaining authentic to his identity as a chef and an innovator, looking to constantly bring new experiences to the table.
The bakery isn't just about pastries; it also serves up delights such as the egg tart with crunchy pretzel salt in the crust and freshly baked shokupan, showcasing Ansel's continued passion for innovation. Even after creating over 800 different Cronut flavors, as Ansel told Gothamist, the original rose and vanilla flavor created for Mother's Day remains the most memorable to him, symbolizing a particular time in his life.
Alongside Papa d'Amour, New York City has seen an array of new bakery openings as described by Eater New York. From Le Chêne in the West Village, bringing in the essence of France, to Minuto Bauli in Union Square, with its secret sourdough recipe, the city is experiencing a surge in bakery openings.
