From Cronut King To French-Asian Fusion| Inside Dominique Ansel's New Bakery | Papa d'Amour | Forbes - video Dailymotion

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Thirteen years after the global phenomenon "the Cronut," Chef Dominique Ansel's new bakery, Papa d'Amour, is a tribute to his kids’ dual heritage (French and Taiwanese). With a menu inspired by Asian bread culture, shared through the lens of Chef Ansel's classical French training, the concept creatively fuses classic French methods with distinct Asian ingredients like sticky rice and kurobuta sausage. Among the signature items, the Taro Lace Batter Mochi Donut utilizes a Chinese dim sum technique for its outer layer, encasing a soft vanilla mochi with a vibrant strawberry and guava jam. True to Chef Ansel's philosophy that a bakery is at its heart a neighborhood business, Papa d'Amour has already received a warm embrace from its new neighbors.  Subscribe to FORBES: https://www.youtube.com/user/Forbes?sub_confirmation=1  Fuel your success with Forbes. Gain unlimited access to premium journalism, including breaking news, groundbreaking in-depth reported stories, daily digests and more. Plus, members get a front-row seat at members-only events with leading thinkers and doers, access to premium video that can help you get ahead, an ad-light experience, early access to select products including NFT drops and more:  https://account.forbes.com/membership/?utm_source=youtube&utm_medium=display&utm_campaign=growth_non-sub_paid_subscribe_ytdescript  Stay Connected Forbes newsletters: https://newsletters.editorial.forbes.com Forbes on Facebook: http://fb.com/forbes Forbes Video on Twitter: http://www.twitter.com/forbes Forbes Video on Instagram: http://instagram.com/forbes More From Forbes:  http://forbes.com  Forbes covers the intersection of entrepreneurship, wealth, technology, business and lifestyle with a focus on people and success.

Transcript

00:00I think a bakery is before anything a local business a neighborhood business

00:07like this morning people wishing us welcome to the neighborhood it's amazing

00:11to be part of the new community and to have this warm welcome from people thank

00:17you have a good day thank you so much I'm chef Dominique Anson and we're here

00:21at Papa Damo our new bakery yeah this shop is a special meaning for me and my

00:27family as well I'm from France obviously I've been here for 20 years my wife is

00:32from Taiwan she's been here for a very long time as well so this is an homage

00:36to my family it essentially shows the the French and the Asian boy culture kind

00:44of together merge into a new concept this two cultures come together with the

00:48food with different techniques flavor profile we use like French techniques

00:53for laminated dough and brioches croissants like we also incorporate some Asian

00:58flavors such as sticky rice cool butter sausage so there's a lot of blend of

01:03like cultures flavors and it's a new fresh concept it's been 13 years since the

01:09corner it's been a while now I've definitely learned a lot as a chef as a

01:15business owner as a person as well for myself I've definitely learned a lot but

01:19what to do what not to do and what to focus on so the most important for me is

01:23always the same and the quality of product a fair price the quality of

01:28service and make sure that people leave a good experience when they come with us

01:32so some of the signature items on the menu we have this beautiful egg tart it

01:37has a vanilla sablis or more of a French technique a custardy egg filling and

01:41the outside what makes it special is that we use pretzel salt so you have some

01:46little bites of saltiness without being too salty and we finish it up we brush

01:50it up with some brown butter on top another of our specialty items here is

01:56the tau mochi donut so we use the tau lace batter which is a time Chinese

02:02techniques utilizing dim sum that is wrapped on the outside and inside the

02:06donut we have a soft vanilla mochi that is chewy and with a strawberry and guava

02:11jam on top so you have a lot of different textures here it's crunchy

02:15chewy it's it's it's like a nice like acidity from from the jam it's something

02:21that I love in the morning it's a beautiful donut there's something very

02:25special you cannot get this anywhere I love seeing people's emotions and

02:29reactions to to my creations and I love to see how they interact with the food I

02:34love to hear how they feel about the food a lot of people will come to me and

02:39tell me that a lot of the dishes we do here remind them of their childhood

02:43memories and for me it's one of the biggest compliments where you can bring

02:47people make people feel the same way bring them back a certain time while

02:51creating something new humble to see people waiting patiently for our food I

02:57don't take it for granted I know that people make the effort of like coming from

03:02far away of waiting for food so we do our best every day to give them the best

03:06quality of food and the best service possible as fast as we can

03:13thank you

From Cronut King To French-Asian Fusion| Inside Dominique Ansel's New Bakery | Papa d'Amour | Forbes

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