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  • Papa d'amour egg tarts
    Papa d'Amour, our newest shop,is now open in NYC!
     
  • Dominique Ansel Workshop pastries
    DOMINIQUE ANSEL WORKSHOP:
    Visit our Flatiron NYC croissant café
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    Dominique Ansel
    Click here to read more about the Chef behind the creations
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Our Thanksgiving Pies are here!

pre-order now for Soho NYC Bakery pick-ups or Flatiron NYC Workshop pick-ups November 21st-27th, and Nationwide Shipping too

Thanksgiving Pies

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  • Soho Bakery pick-ups
  • Flatiron Workshop pick-ups
  • Nationwide Shipping

Pre-order NYC’s October 2025 Cronut®: Milk Chocolate & Honey Almond Nougat

Filled with apple ganache paired with crème brûlée ganache. Pre-order now for Soho pick-ups starting October 1st.

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.

Oct Cronut milk chocolate honey almond nougat

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  • Soho NYC pick-ups
  • Nationwide Shipping

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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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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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

8,094 577,071

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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Nov 14

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Mexican Hot Chocolate Cream Puff for this weekend’s special at @dominiqueanselworkshop: a choux puff filled with creamy Mexican hot chocolate ganache with a hint of cinnamon and a cayenne kick, dipped with vanilla bean marshmallow that’s brûléed til golden. Available this Friday-Sunday only on Flatiron.

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Nov 12

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NYC! Meet our new Hong Kong Curry Fish Ball Roll at @papadamournyc, launching this FRIDAY 11/14 and available Fridays-Sundays all month long. Inspired by one of my favorite cha chaa teng dishes, with slow simmered Hong Kong-style curry fish balls, shallots caramelized with Tsingtao beer, on a Szechuan peppercorn-studded laminated brioche. Served warm, it’s the perfect comfort food for this chilly autumn weather. It’s the latest in our “Leveled Up” menu of limited-run specials this season, dishes that bolder in flavor with a little more oomph (we’re working on a few more surprise dishes next!). Have you tried HK curry fish balls before? Let me know below 👇🏻

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Nov 10

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TOMORROW AT NOON ET: Christmas Morning Cereal is back! Shop early for the first batch of Chef Dominique’s gourmet cereal blend this season, made with crunchy Valrhona Caramelia (caramelized milk chocolate) covered crispy puffed rice, whole candied hazelnuts, and smoked cinnamon mini meringues. It’s my favorite holiday snack every year. 🥣🎄🍫 Starting tomorrow at 12pm, we’re launching nationwide shipping ✈️ at DominiqueAnselOnline.com. Preorders for NYC pick-ups will be up at DominiqueAnselNY.com (SoHo) and DominiqueAnselWorkshop.com (Flatiron), and available in store too. #christmasmorningcereal

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Nov 10

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November’s Pumpkin Cheesecake Cronut® looking beautiful: filled with silky pumpkin ganache with a hint of cinnamon and nutmeg, paired with creamy cheesecake ganache, finished with cinnamon sugar. Here in SoHo all month long, for nationwide shipping ✈️ at DominiqueAnselOnline.com in time for Thanksgiving, and for preorder pick-ups at CronutPreorder.com (so you can skip the line). T-minus 2.5 weeks til Thanksgiving! 🍂🥧🦃

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Nov 8

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APPLE SNOW MILK HOT CHOCOLATE: our newest addition at @papadamournyc. 🍎🥛 We have a tradition each time we land in Taiwan: jet-lagged, we head to the nearest convenience store (usually a 7-11 or Family Mart), stock up on snacks, and always a carton of apple milk (IYKYK). There’s something so comforting and nostalgic about it, creamy and rich with a hint of ripe apple flavor that’s slightly sweet and tart. I think it reminds me that we’ve finally landed and there’s so many delicious adventures ahead. I haven’t been able to find the same one here stateside, so we’ve decided to make our own version: steamed apple-infused milk tea that’s poured over Valrhona white chocolate ganache, and topped with an apple gelée marshmallow. Now available daily here on University Place. Have you ever had apple milk before? Let me know! ⬇️

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Nov 7

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Matcha Mille Crêpes Cake for this weekend’s special at @dominiqueanselworkshop, with layers upon layers of hand-made crêpes with matcha Chantilly cream, topped with a flurry of matcha powder. Available this Friday-Sunday only here in Flatiron. 🍵🍰

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Nov 5

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14 years ago this week, we opened our very first bakery on a quiet stretch of Spring Street in SoHo. We had 4 employees, just 2 cooks and 2 baristas, and a small menu of fresh-baked croissants and pastries, cakes, and coffee for the neighborhood. Little did we know that over the coming years, we’d be fortunate enough to welcome people from all over the world, grow our team, and make countless new creations. We’ve celebrated your birthdays and anniversaries, served hot chocolate and warm madeleines to our line even on the rainiest or snowiest of days, and watched as our guests built little families of their own. There were hand warmers during blizzards, pastries for essential workers during the most challenging times, wedding proposals in line, locals from just down the block and visitors from far away. I will forever be grateful to you all, and to our wonderful team, for sticking by us all these years. Thank you, and here’s to many more years to come. 🙏

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Nov 5

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Meet our Satsumaimo Sweet Potato & Persimmon Pie at @papadamournyc for Thanksgiving: our version of a sweet potato pie, but made with creamy Satsumaimo (Japanese sweet potato) custard, paired with Fuyu persimmon jam and topped with silky vanilla Chantilly, framed in a brown sugar sablé crust. 🍠🥧🍁🍂 I love the smooth texture and subtle sweetness of Satsumaimos, which we gently roast to bring out a nutural caramelization and fold into a custard. A limited batch is available now for preorder at Papadamourny.com for pick-ups btw Friday, Nov 21st-Thursday, November 27th.

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Nov 2

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Our @papadamournyc Sho-Croutons = kid-approved. ❤️🍞😊 Fresh-baked shokupan bites tossed in honey soy sauce caramel and fleur de sel, baked til crunchy and caramelized, and available daily here at 64 University.

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Oct 31

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Meet our new fall pastry case at the SoHo Bakery: * Matcha Strawberry Tiramisu: matcha mascarpone mousse, strawberry jam, ladyfingers brushed with strawberry syrup 🍵🍓 * Apple Crème Brûlée Tart: vanilla crème brûlée ganache, confit apples with a hint of star anise, fresh Honeycrisp apple slices 🍎 * Mango Passionfruit Pavlova: mango passionfruit compote, vanilla Chantilly, lime zest, light-as-air meringue (gluten-free) 🥭 * Hazelnut Praliné St. Honoré Tart: salted caramel crémeux-filled choux, hazelnut praliné feuilletine, gooey liquid caramel, vanilla Chantilly 🌰🍫 * Pistachio Cherry Mont Blanc: pistachio ganache & bavaroise, cherry jam & compote, pistachio amaretto almond cream 🍒 * Yuzu Huckleberry Tart: yuzu curd, huckleberry blueberry jam, blueberry mousse, olive oil cake, confit lemon 🍋🫐 Plus: our Bourbon Pecan Pie and Extra Silky Pumpkin Pie are now available by-the-slice in SoHo and at @dominiqueanselworkshop too. 🥧🍂🦃
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