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  • Papa d'amour egg tarts
    Papa d'Amour, our newest shop,is now open in NYC!
     
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    DOMINIQUE ANSEL WORKSHOP:
    Visit our Flatiron NYC croissant café
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    Dominique Ansel
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Pre-order NYC’s January 2026 Cronut®: Hojicha & Okinawa Black Sugar

Filled hojicha (a fragrant Japanese roasted green tea from Kettl Tea) ganache with Okinawa Japanese black sugar ganache . Pre-order for Soho pick-ups starting Jan 2nd.

NYC ALSO DELIVERS NOW TOO! Click HERE to head to CAVIAR & DOORDASH to order the Cronut® pastry of the month and other treats for delivery.

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  • Soho NYC pick-ups
  • Nationwide Shipping

Papa d’Amour is now open in NYC!

NOW OPEN! 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.

64 University Place (btw 10th & 11th Streets)
New York, NY 10003
papadamourny.com

Open daily 8AM-7PM

Papa damour egg tarts

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Pre-order our Galette des Rois!

Pre-order our classic Almond and new Pistachio flavors for pick-ups at our Soho Bakery and Flatiron Workshop through January 19th. Plus, try our limited-edition Chestnut flavor exclusively at Papa d’Amour! All galettes are also available by-the-slice in-store too.

galettes 2025

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  • Pre-order for SOHO NYC
  • Pre-order for FLATIRON NYC
  • Pre-order for Papa d'Amour NYC

Chef Dominique’s new cookbook is out now!

We’re thrilled to share that Chef Dominique’s latest book is now available! With more than 40 stunning recipes for delicious desserts – from Dominique’s go-to tiramisu to Vanilla Bean Birthday Cake (with homemade sprinkles!), classic Cherry Clafoutis and French crêpes, decadent chocolate budino with olive oil Chantilly, more – there’s a sweet story behind each one, too.
Order an autographed copy below, shipped to your doorstep!
Available wherever books are sold, and in our NYC & Las Vegas shops too

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  • Order an signed copy
  • Shop wherever books are sold

Dominique Ansel Workshop – our Flatiron NYC croissant café

Stop by our croissant café inside of our pastry production kitchens in Flatiron NYC, where we’re serving up freshly-baked croissants and breakfast viennoiserie, coffee, pastries, and more.  Click  HERE for more details.

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  • Online Pre-orders

WE’RE SHIPPING NATIONWIDE!

Shop our signatures – like the Cronut®, DKA, Cookie Shots, Cannelé, fresh-baked cookies, signed cookbooks and more – all baked fresh with love here in our NYC kitchens and shipped straight to your doorstep.
Click HERE to start shopping now!

Website launch square for IG

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  • Shop Now

Meet the newest MasterClass instructor:

We’re proud to announce that Chef Dominique is the newest instructor for MasterClass! Head to MasterClass  to register for his online class, where you’ll learn French pastry fundamentals, from how to make mini madeleines to the art of a perfect croissant and more.

Chef Dominique is the newest MasterClass instructor!

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  • Start baking!

@dominiqueansel on Instagram

dominiqueansel

8,133 577,419

Chef/Owner @DominiqueAnselBakery @DominiqueAnselWorkshop @dominiqueansellasvegas. Created the Cronut®. Our new shop @papadamournyc is now open!

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@dominiqueansel on Instagram

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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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Dec 28

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Heading towards 2026 with our trio of Galettes des Rois, or French Kings Cakes (available now through Jan 19th). 👑 This season, we have 3 flavors to choose from: Classic Almond and Pistachio (available in SoHo + Flatiron), and a special Chestnut version only available at @papadamournyc. Each whole galette comes with a golden paper crown and ceramic fève to hide inside (find the fève inside your slice and you’re king for the day!) *** At Dominique Ansel Bakery (SoHo) and Dominique Ansel Workshop (Flatiron) only: ✨Classic Almond: filled with creamy almond frangipane in a puff pastry crust (also available by-the-slice daily) ✨Pistachio: new for 2025-2026! With roasted pistachio almond frangipane in a puff pastry crust, finished with chopped pistachios on top Preorder at DominiqueAnselNY.com (SoHo pick-ups) and DominiqueAnselWorkshop.com (Flatiron pick-ups) through Jan 19th. *** At @papadamournyc only: ✨ Chestnut: filled with creamy chestnut almond frangipane and candied chestnut pieces, topped with whole candied chestnuts from Aubenas, France (also available by-the-slice!) Pre-order at papadamourNY.com for pick-ups through Jan 19th

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Dec 27

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Snow days = warming up with our Yakimochi Hot Chocolate at @papadamournyc. Think: rich Valrhona hot chocolate topped with condensed milk whipped cream, cocoa powder, and a soft and chewy grilled mochi brushed with honey butter soy sauce caramel. Served daily here at 64 University.

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Dec 25

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Merry Christmas from our bakery family to yours. 🎄❤️🙏 We celebrated at @dominiqueanselworkshop, the SoHo Bakery, and @papadamournyc’s very first Christmas with our annual cassoulet family meal. It’s a tradition I cook each year for the team, so we can take a few moments during the busy holiday season to enjoy a comforting meal together. Thank you to our amazing front- and back-of-house teams, and to all our guests for visiting and celebrating with us. Happy almost-2026! 🎉

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Dec 24

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Merry Christmas Eve! We’re open at @papadamournyc today from 8am-5pm. Our new Gingerbread Mochi Toasties are ready for you, with a gingerbread-spiced sablé crust and a center of soft gingerbread mochi, and dipped in rich dark chocolate. 🎄
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