Innovation tastes like this
Some pastry chefs follow tradition. Others rewrite the rules entirely. James Beard Award-winning Pastry Chef, Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work—one revolutionary creation at a time.
Picture this: May 2013, a quiet SoHo corner where a French pastry chef introduced something the world had never seen before. The Cronut®—half croissant, half donut, entirely genius. Named one of TIME Magazine's "25 Best inventions of 2013", it sparked lines around the block and changed how we think about pastry forever.
The story behind the legend
Raised in a working-class family in Beauvais, a small city an hour north of Paris, Ansel is the youngest of four children. To help support the family, he dropped out of school at 16 and worked at a restaurant. What started as necessity became destiny. Today, Chef Dominique is responsible for creating some of the most fêted pastries in the world, but he never forgot where innovation comes from—necessity, curiosity, and the courage to try something new.
Beyond the Cronut® phenomenon
While the Cronut® made headlines, it's just one note in a symphony of innovation. The DKA (Dominique's Kouign Amann) has become equally legendary among those who know. Cookie Shots that let you drink milk from an edible cup. Cannelé that transport you straight to a Parisian café. Each creation tells a story, each bite reveals technique perfected over decades.
His newest venture, Papa d'Amour, explores 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."
The empire of innovation
From the original SoHo location to Dominique Ansel Las Vegas inside Caesars Palace, the Workshop in Flatiron where freshly-baked croissants and breakfast viennoiserie, coffee, pastries, and more emerge from their pastry production kitchens, each location maintains that essential magic that made the first bakery special.
Online shipping nationwide means his innovations reach doorsteps across America, while his MasterClass teaches the fundamentals that make miracles possible. From how to make mini madeleines to the art of a perfect croissant and more, he's democratizing the techniques that once seemed impossible.
The philosophy of "what if"
"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." This isn't just about breaking boundaries—it's about understanding that the best innovations come from curiosity, not rebellion.
Because of the high demand and small inventory, it is easy for a day to sell out of the monthly Cronut® flavors. June 2025 brings Popcorn & Brown Butter Caramel, filled with popcorn ganache paired with brown butter caramel ganache. Each month, a new flavor. Each month, a new reason to line up before dawn.
The community of innovators
This isn't just about pastry—it's about possibility. Whether you're pre-ordering the latest Cronut® creation, discovering egg tarts at Papa d'Amour, or learning French pastry fundamentals through his MasterClass, you're part of a community that believes the best is yet to come.
As he put it during the pandemic: "Everyone can bake"—a philosophy that extends far beyond the kitchen. It's about believing that innovation is accessible, that tradition and creativity can coexist, that the next great idea might come from anywhere.
The revolution continues
More than a decade after the Cronut® changed everything, Chef Dominique continues to ask "what if?" Papa d'Amour at 64 University Place, open daily 8AM-7PM, represents his latest answer—a love letter to his children, his heritage, and the endless possibilities that emerge when cultures collide in the most delicious ways.
After all, the best innovations don't just taste extraordinary. They remind us that extraordinary is always possible.
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