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Month: June 2025

Month: June 2025

Papa d'Amour by Dominique Ansel

6 June

Papa d’Amour is now open in NYC!

Jessica
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@dominiqueansel on Instagram

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Oct 24

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Taro Lace Batter Mochi Donuts at @papadamournyc: my go-to pastry since day 1 here at 64 University. Soft chewy vanilla mochi with a center of strawberry guava jam, surrounded by creamy taro and flaky crisp lace batter that shatters with each bite. Our very own sweet version of wu gok, or taro puff, my favorite dim sum staple.

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Oct 22

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Sweet Potato Liège Waffles for this weekend’s special at @dominiqueanselworkshop: a fluffy sweet potato Belgian-style Liège waffle studded with crunchy caramelized pearl sugar all throughout, topped with brûléed marshmallow. Here in Flatiron this Friday-Sunday only.

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Oct 21

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Have you ever had a jam jar that’s completely edible? Meet our Jam Jar Cakes at @papadamournyc, inspired by fresh fruit soups and sweet dessert sips from Chinese specialty shops, you can slice them open to reveal the ooey gooey centers, then enjoy! Our flavors include:
🍵 Matcha: matcha crémeux and whipped ganache, Okinawa black sugar jelly, chiffon cake, matcha feuilletine
🥭 Mango Coconut: mango passionfruit compote, coconut tapioca, rice pudding, ladyfinger cake
🍠 Ube: ube crémeux, coconut dacquoise and whipped ganache, coconut nata de coco
☕️ Black Sesame: black sesame, coffee jelly, sesame sea salt feuilletine, brown sugar cake and ganache
🍫 Chocolate Hazelnut: milk chocolate crémeux, gooey hazelnut praliné, crispy feuilletine (think: Ferrero Rocher in cake form)
Served daily here at 64 University Place.

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Oct 19

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October’s Pumpkin & Dulce de Leche Cronut® in Soho looking beautiful. Layers upon layers of flaky pastry filled with creamy pumpkin spiced ganache paired with dulce de leche ganache. Here on Spring Street all month long, and we’re shipping nationwide ✈️ at DominiqueAnselOnline.com too.

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Oct 17

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Taiwanese Fantuan, but make it a little French too. 🇹🇼🥐🇫🇷 @esze.e and I have created this Toasted Croissant & Boudin Blanc Fantuan, with seared boudin blanc and a crunchy toasted croissant (instead of youtiao), soft scrambled eggs, pork floss, pickled mustard greens & Dijon, all surrounded by sticky rice. Plus, a Hazelnut Gianduja Soy Milk Latte, this weekend only at @papadamournyc. See you here at 64 University.

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Oct 15

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THIS WEEKEND: We’re celebrating @esze.e’s new Taiwanese? cookbook at @papadamournyc with this epic Toasted Croissant & Boudin Blanc Fantuan. My favorite Taiwanese breakfast, but with a little French twist. Sticky rice, soft scrambled eggs, seared boudin blanc sausage, pork floss (a must), pickled mustard greens and zha cai with a dab of Dijon, and a buttery toasted croissant for that extra crunch (instead of a youtiao cruller). Plus: a Hazelnut Gianduja Soy Milk Latte to wash it all down, with Eric’s made-from-scratch soy milk steamed over our hazelnut praliné gianduja ganache, and shot of espresso. 🇹🇼🥐🇫🇷

8am til sold out (get there early). This Friday, Saturday, and Sunday only.
📍Papa d’Amour, 64 University btw 10th & 11th St.

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Oct 14

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Our Pumpkin Pecan Sticky Bun is this weekend’s special at @dominiqueanselworkshop, this Friday-Sunday only in Flatiron. Soft pumpkin brioche all swirled up with cinnamon sugar, gooey caramel, and toasted pecans. This one’s gonna be good.

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Oct 12

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How we do hot chocolate at @papadamournyc: our Yakimochi Hot Chocolate is made with rich and creamy Valrhona hot chocolate topped with condensed milk whipped cream, cocoa powder, and a soft chewy Japanese mochi that’s been lightly grilled and brushed with honey soy sauce caramel. Now serving every day here at 64 University.

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Oct 10

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APPLE CIDER SHOKUPAN 🍎🍞 Our newest addition to @papadamournyc for autumn. Fluffy Japanese-style shokupan bread infused with spiced apple cider in the dough for extra flavor and moist texture, and caramelized Honeycrisp apples and cinnamon sugar all throughout. Warm it up and rip apart to enjoy, slice and toast with butter and honey, or make the best French toast for autumn mornings. Here at 64 University by-the-loaf, preorders are up now at papadamourny.com too.

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Oct 9

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LAST CHANCE for our Elotes Sweet Corn Soft Serve at @papadamournyc: this Monday, October 12th is our final day for our seasonal soft serve (don’t worry, our original Butter Vanilla Soft Serve stays on the menu year-round). Creamy sweet corn soft serve dipped in a thin layer of Isigny Ste. Mère French butter, sprinkled with Cotija and Tajin for an extra kick, with fresh lime to squeeze overtop. Here at 64 University this long holiday weekend only. 🌽🍦🧈

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