A new concept by
Chef Dominique Ansel

Opening 2025

Papa’s got a
brand new bag

Chef Dominique Ansel’s newest bakery is inspired by the soft shokupans and fluffy milk breads of Asian bread culture —  but, as always, with his own unique touch. “I wanted to create something for my kids that celebrates their cultural heritage,” says Chef Dominique. “It’s not something I grew up with, but I’ve grown to love it as part of my family’s travels and memories.”

As for the name? “‘Papa d’amour’ is the nickname my kids call me,” says the chef with a smile. “…Usually when they want something”

Follow us on Instagram Follow us on Facebook Careers

Email us at press@dominiqueansel.com for any inquiries
(our team will respond within 24 hours)

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. He is the Chef/Owner of the eponymous Dominique Ansel Bakery and Dominique Ansel Workshop in New York, and Dominique Ansel Las Vegas at Caesars Palace. Chef Dominique has been responsible for creating some of the most fêted pastries in the world, including the Cronut®, Cookie Shot, Frozen S’more, Blossoming Hot Chocolate, and many more.

For his prolific creativity, he was named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants award, and is the recipient of the James Beard Award for Outstanding Pastry Chef in the Nation and the prestigious l’Ordre du Mérite Agricole, France’s second highest honor.

Prior to opening his own shop, Chef Dominique served as the Executive Pastry Chef for restaurant Daniel in New York, where the team earned its coveted third Michelin star and a four-star review from The New York Times. He opened his first shop, the flagship Dominique Ansel Bakery in New York’s Soho neighborhood, in 2011 with just four employees.

Visit Dominique Ansel