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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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Papa d’Amour is now open in NYC!
Life’s Sweetest Moments, Chef Dominique’s new cookbook, is out now!
Dominique Ansel Marché is now open at Paris Las Vegas
The Cronut® Turns 10!
Dominique Ansel Las Vegas launches October 21, 2022

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@dominiqueansel on Instagram

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Jan 16

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Our Black Forest Doughnut is this weekend’s special at @dominiqueanselworkshop: a soft and fluffy chocolate brioche doughnut is filled with vanilla bean Chantilly cream and cherry jam, glazed with dark chocolate ganache, finished with confectioner’s sugar and a chocolate-covered cherry gelée “cherry” on top. Here in Flatiron Friday-Sunday only.

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Jan 14

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Our Kurobuta Hot Dog Spiral, a staple on our @papadamournyc menu since day 1: soy-glazed Japanese Korubuta hot dogs set atop shallot oil-sautéed sticky rice with shiitake mushroom and sesame furikake, all in a golden laminated brioche nest. Served warm, and available daily here on University Place.

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Jan 9

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Our Coffee Crumble Bun is this weekend’s special at @dominiqueanselworkshop: soft milk bread spiraled with coffee graham cracker cookie dough, filled with espresso cream, and topped with coffee butter crumble. Here in Flatiron today through Sunday only.

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Jan 8

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How we do hot chocolate at @papadamournyc: meet our Yakimochi Hot Chocolate, with a cup of rich Valrhona hot chocolate topped with condensed milk whipped cream and a warm grilled mochi brushed with honey butter soy caramel. Comfort food to warm you up this winter here on University Place.

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Jan 4

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How we make our Galette de Rois 👑, the classic French King’s Cake traditionally eaten to celebrate Epiphany (January 6th, the day the three kings visited the baby Jesus). Layers of puff pastry are filled with almond cream and hand-scored on top to resemble a crown. We make an inverse puff pastry for ours, so the butter block is on the outside during lamination, resulting in a flakier and almost-caramelized crust. Each whole galette comes with a golden paper crown and ceramic fève to hide inside, so whoever finds it in their slice is king for the day. Preorders are up now for whole almond and pistachio galettes, at DominiqueAnselNY.com (SoHo) and DominiqueAnselWorkshop (Flatiron) pick-ups through Jan 19th, with 48hrs notice. And over at @papadamournyc, our new chestnut flavor is up for preorders at papadamourny.com. And yep, all our galettes are available by-the-slice in store too. #galettederois

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Jan 2

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Starting off the new year with our Blossoming Hot Chocolate. ☕️🍫🌼 Watch as the honey marshmallow flower blooms inside a cup of our homemade Valrhona hot chocolate, revealing a chocolate pearl surprise inside. Available daily at the SoHo Bakery on Spring Street, @dominiqueanselworkshop in Flatiron, and @dominiqueansellasvegas at @caesarspalace and @parisvegas.

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Jan 2

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This is 3! Happy birthday to my powerhouse of laughter. For those who know her as Mei Mei, we know she makes an impression. For those who know her as Elise, you know she’s full of opinions. And for those who have yet to meet her - just you wait until you see all that she is and will be! Happy birthday, my girl. #eliseansel

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Dec 31

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Our Butter Vanilla Soft Serve is here to stay at @papadamournyc for good.🍦🧈 2025 has been a wonderful first year for us here at Papa d’Amour, welcoming you all from near and far and serving you so many new creations. ❤️ Earlier this year, we brought our kids to France for the first time, where we visited the Isigny Ste. Mère farm in Normandy and met the cows that produce the best butter for our croissants. When summer came, I wanted to create a different way to have ice cream, so we dipped vanilla bean soft serve into a thin layer of Isigny Ste. Mère butter, with fleur de sel to finish - silky, creamy, and ice cream done our way (there’s a vanilla mochi surprise at the bottom of the cone too). We’ve loved making it for you, and grateful to keep serving it daily for you here at 64 University. Have a very happy new year and see you in 2026!

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Dec 31

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Cheers to a wonderful 2025 and what lies ahead for the new year! We’re open today here in NYC:
* Dominique Ansel Bakery (SoHo) til 5pm
* Dominique Ansel Workshop (Flatiron) til 4pm
* @papadamournyc (Greenwich Village) til 5pm
Our NYC shops will be CLOSED tomorrow for New Year’s Day Jan 1st so our teams can rest and reset, and we’ll be back open again on Jan 2nd with our regular hours. Happy new year, everyone! 🎉🥂🥳

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Dec 29

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Meet our January 2026 Cronut®: Hojicha & Okinawa Black Sugar. 🫖🍵 Our friends at @kettltea and @justteayourself have sourced the most delicious Jou Yanagi Hojicha, a premium roasted Japanese green tea from the Uji region, that we’ve transformed into a fragrant tea-infused ganache. Hailing from the historic Ryuouen tea house in Kyoto, for which Kettl is the sole purveyor outside of Japan, the late-harvest leaves are drum-roasted to a deep brown color to bring out a natural sweetness and aromatic roasted flavor.

It’s paired perfectly with Okinawa black sugar ganache, made with a special variety of sugar from Okinawa in southern Japan, prized for its deep and rich caramelized flavor. I can’t wait for this one. Pre-orders are up now at CronutPreorder.com, and we’re shipping nationwide ✈️ at DominiqueAnselOnline.com.

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