Dominique Ansel, the mastermind behind the world-renowned Cronut, is bending the rules of baking once again. This time, he’s gearing up to open Papa d’Amour, a bakery that melds French finesse with Asian flair — inspired by his kids’ Taiwanese-French heritage — and set to debut in the first quarter of 2025, according to
Eater NY
.
It seems that innovation in the viennoiserie sector knows no bounds. While Ansel prepares to showcase his fusion of Asian bread culture and French baking precision in NYC, over in Paris, another baked hybrid has stolen the spotlight. Parisian baker Stéphane Louvard has baked up a storm with what’s been dubbed the “crookie,” a croissant-stuffed chocolate chip cookie delight, as reported by
BBC Travel
. Industry insiders might argue that bakeries nowadays can’t keep the ovens cold. Louvard’s crookies, however, are selling like hotcakes, with his inventive pastry fuelling long lines and an insatiable social media frenzy.
Ansel’s upcoming bakery, situated at 64 University Place, near Union Square and the East Village, pays homage to his family, particularly his Taiwanese wife and their children. Although his bakery will offer a variety of baked goods, including fluffy steamed buns and milk breads, it’s the intimate connection to his personal life that sets it apart. Dominique Ansel told
Eater NY
, “Knowing roots is important.” It’s more than just bread and pastries; it’s a fusion of culinary cultures nurtured through family lineage and experience.
Parallel to Ansel’s personal infusion of Asian flavors into his French pastry oeuvre, the crookie available at Maison Louvard on Rue de Châteaudun exemplifies a similar cross of continental confectioneries. Starting with house-made croissants that take three days to ferment, the crookies are filled with high-quality chocolate from Xoco Gourmet and straddle the line between tradition and innovation. Stéphane Louvard captured the meticulous process, stating to
BBC Travel
, “Once baked, the croissants are left to age for just a few hours,” enough to be sculpted into the ideal vessel for the indulgent cookie dough.
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