Papa d'Amour

Chef Dominique Ansel dedicated this bakery to his Taiwanese and French children, shaping a menu that anchors creative textures in a casual café setting. While the visually playful matcha soufflé divides opinion on flavor, the daily draw lies in details like the salt bread bagels, warm Malay banana bread, and a mochi donut with a crispy crust and jam filling. It is a space designed for sharing desserts that pair visual novelty with approachable flavors.