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.
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