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Papa d’Amour is now open in NYC!

Papa d'Amour by Dominique Ansel

6 June

Papa d’Amour is now open in NYC!

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@dominiqueansel on Instagram

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Apr 10

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Rhubarb, Custard, & Almond Cream Danish for this weekend’s special at @dominiqueanselworkshop: honey-poached fresh pink rhubarb, vanilla custard, and almond cream in a flaky puff pastry crust, finished with rhubarb jam and confectioners’ sugar. Here in Flatiron today through Sunday only.

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Apr 9

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Fraises des Bois Strawberry Daifuku 🍓, a very special treat coming to @papadamournyc next weekend, for 3 weekends in a row. We’ve sourced the most incredible Fraises des Bois, tiny woodland strawberries all the way from Malaga, Spain that taste like little bursts of fragrant sweet strawberry candy. So we’ve created our version of the classic Japanese daifuku, with soft chewy vanilla mochi surrounding shiroan (smooth lightly sweetened white bean paste) with a hint of elderflower, strawberry pâte de fruit and jam, and topped with these gorgeous little berries. Pre-order a set of 2pcs now at papadamourNY.com, for pick-ups on these dates:
* Fri. 4/17 to Sun. 4/19
* Fri. 4/24 to Sun. 4/21
* Fri. 5/1 to Sun. 5/3
We’ll have a limited amount of 2pc sets in-store these days too (from 8am til sold out), but we recommend pre-ordering for your best chance at getting them!

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Apr 8

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Our Fraises des Bois Strawberry Pavlovas are back at @dominiqueanselworkshop for next weekend, Fri 4/17-Sun 4/19. Each spring when Fraises des Bois come into season, we make a very special pavlova featuring these rare woodland strawberries from Malaga, Spain. They taste like tiny bursts of sweet, tart, and incredibly fragrant strawberry candy, and are only available a few short weeks each year. Think: pillowy light-as-air vanilla meringue, vanilla Chantilly, pasty cream, strawberry jam, and a crown of sweet strawberries piled on top. Serves 4-6. A limited batch is up for preorder now at DominiqueAnselWorkshop.com for pick-ups Fri. 4/17-Sun. 4/19. 🍓

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Apr 6

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Our new Pistachio & Chocolate Plié at @dominiqueanselworkshop, filled with gooey homemade pistachio praliné paired with pistachio pastry cream and chocolate chips, surrounded by a laminated brioche crust. Fresh-baked and available daily here in Flatiron.

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Apr 4

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Salt Bread Bagels looking beautiful this weekend at @papadamournyc: with that buttery crisp crust with flecks of fleur de sel that lightly char in the oven. Served with a Fromager d’Affinois French cheese spread that’s whipped with cream cheese and mascarpone til light and fluffy, so you can rip, dip, and enjoy.

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Apr 2

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Pineapple Bolo Hot Cross Buns, available this Easter weekend (Fri 4/3 to Sun 4/5) only at @papadamournyc. Our version of the Hong Kong classic, fluffy and studded with candied pineapple with a hint of vanilla, anise, and rum. My favorite part? The crunchy bolo cookie crust on top, finished with hand-piped with pineapple icing. Pro tip: ask us to toast it up and add a slab of cold butter! (IYKYK) Available by-the-piece in-store, but you can preorder a 4pc set now at papadamourny.com for pick-up. 🍍

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Apr 2

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Vietnamese Coffee & Condensed Milk for April’s Cronut® here in NYC, filled with a creamy Vietnamese coffee condensed milk ganache. Here in SoHo all month long, and we’re shipping nationwide at DominiqueAnselOnline.com. Preorders for SoHo Bakery pick-ups (so you can skip the line) are up at CronutPreorder.com now.

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Apr 1

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Hot Cross Buns are back at the SoHo Bakery and @dominiqueanselworkshop this Easter weekend Fri 4/3-Sun 4/5. Fluffy brioche buns studded with candied orange peel and a hint of cinnamon and nutmeg, baked til golden and topped with lemon icing. Available in 2pc and 4pc sets. Preorders for 4pc boxes are up now at:
📍DominiqueAnselNY.com for SoHo Bakery pick-ups
📍DominiqueAnselWorkshop.com for Flatiron Workshop pick-ups

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Mar 31

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Our Chocolate Easter Egg-imals are kid-approved 🐣🥰❤️ Bashing into our handmade chocolate eggs for Easter, each with six mini Valrhona chocolate egg bonbons hidden inside for a little surprise. Mei Mei chose Eleanor the Elephant (made of white chocolate), and Celian got Tommy the Toucan (made of dark chocolate)! There’s Chloe the Capybara (milk chocolate) this year too.
***
Preorders are up for pick-ups through Easter Sun 4/5 at:
📍DominiqueAnselNY.com for SoHo Bakery
📍DominiqueAnselWorkshop.com for Flatiron Workshop
📍PapadAmourNY.com for @papadamournyc

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Mar 29

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Bolo Hot Cross Buns: coming to @papadamournyc for Easter weekend, Fri. April 3rd-Sun. April 5th. 🍍 Our version of the traditional Hong Kong-style bolo bao (or pineapple bun) is studded with candied pineapple with a hint of anise, vanilla, and a splash of rum, topped with a crunchy bolo cookie crust and hand-piped with icing on top. Available by-the-piece in-store, but you can pre-order a 4pc set now at PapadAmourNY.com for pick-ups April 3-5. Pro-tip: toast them up, slice open, and serve with a slab of cold butter!

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