Episode Summary: "The Cronut Inventor's Newest Culinary Adventure"

All Of It, hosted by Alison Stewart on WNYC, delves into the vibrant world of culture and its creators. In this episode, released on May 14, 2025, Alison converses with Dominique Ansel, the renowned pastry chef celebrated for inventing the Cronut. Ansel shares insights into his latest culinary venture, Papa d' Amore, blending French and Asian baking traditions to honor his family's heritage.

Introducing Dominique Ansel and Papa d' Amore

The episode opens with Alison Stewart introducing Dominique Ansel, highlighting his iconic creation, the Cronut, trademarked in 2013. Ansel announces his new bakery, Papa d' Amore, set to open on May 22 in the Village. This establishment represents a heartfelt fusion of French pastry techniques with Asian flavors, a tribute to his Taiwanese wife and their children.

Dominique Ansel explains the meaning behind the bakery's name: “It translates to loving dad. It's actually what my kids call me when they want something from me. So they call me Papa d'Amour because, you know, they want something so they want to make sure I give it to them.” (02:00)

Blending French and Asian Baking Traditions

Ansel discusses his passion for integrating French and Asian baking traditions, emphasizing the uniqueness of this culinary mashup. He notes, “French people are pretty traditional with their techniques and flavors, while Asian pastries focus a lot on ingredients. Combining these makes sense from my point of view,” highlighting the creative synergy that arises from embracing diverse cultural influences. (02:42)

The Journey to Opening Papa d' Amore

As the bakery’s grand opening approaches, Ansel shares the extensive preparation involved. From developing the menu over a year to training his team, every detail is meticulously planned to ensure a seamless launch. “We're like eight days away from opening, so the team has been training for quite some time now. I've been working on the menu for almost a year. It's finally coming together,” he states with palpable excitement. (03:57)

Maintaining Creativity: "Don't Let the Creation Kill the Creativity"

Ansel reflects on his career philosophy, emphasizing the importance of staying creative. He recounts his decision to protect the Cronut from mass commercialization to preserve its uniqueness: “I didn't want my creation to kill my creativity, so I wanted to make sure I could stay relevant and creative because this is who I am.” (04:45) This mantra underscores his commitment to innovation and quality in his new ventures.

The Enduring Legacy of the Cronut

When asked about the longevity of the Cronut, Ansel expresses pride in its lasting appeal. “We have never repeated the same flavor. Altogether, I think we've created over 800 flavors of Cronut,” he reveals. He reminisces about the first Cronut flavor, rose and vanilla, which garnered immense popularity even before the rise of social media. “It was a moment in time... we had over 150 people waiting outside before we even opened the door,” he recalls fondly. (05:28) Ansel emphasizes the importance of continual innovation and maintaining high standards to keep the Cronut relevant. (06:38)

Audience Engagement: Listener Questions

1. Baking as Self-Care

A listener, Andrew from Syracuse, inquires about using baking as a self-care technique. Ansel wholeheartedly supports this idea, stating, “Baking is very soothing, very relaxing, something that calms them down, something that recenters them.” He encourages following recipes and seeking guidance to make baking a comforting and therapeutic activity. (07:52)

2. Integrating Traditional Taiwanese Pastries

Jen asks about incorporating Taiwanese pastries like mochi and pineapple cake into his creations. Ansel explains his approach is not to replicate traditional flavors but to draw inspiration from them. He describes a new creation, the Tao puff donut, which combines mochi with a delicate lace batter and a creamy strawberry and guava jam filling: “It's gonna be crispy, like chewy. It's gonna be like a nice, creamy jam inside.” (11:21)

3. Perfecting Cream Cheese Italian Meringue Buttercream

Another listener seeks advice on preventing the emulsion from breaking in cream cheese Italian meringue buttercream. Ansel suggests reducing the amount of cream cheese to maintain a stable emulsion, highlighting the balance between fat and water content as crucial. (13:03)

4. Welcoming to the Neighborhood

Brent from the neighborhood extends a warm welcome to Ansel, appreciating the revitalization brought by new food businesses. Ansel responds with gratitude and a commitment to being an integral part of the community: “We're very excited, super happy to meet all the neighborhood... a bakery is a neighborhood business.” (13:49)

5. The Resurgence of Bakeries

Ansel discusses the growing popularity of bakeries, attributing it to their accessibility compared to restaurants. Post-COVID lifestyle changes have led to increased demand for quick, high-quality bakery items. “Bakeries are more accessible than restaurants... you can grab something and go home with it,” he explains. (15:11)

6. Baking Failures and Learning from Mistakes

Vicki shares her struggles with baking, leading to Ansel recounting his own failures. He narrates a memorable mistake from his early career in Paris, where forgetting to add gelatin to a chocolate mousse taught him the importance of preparation: “I remember to this day what it was to make sure... you have all ingredients in front of you.” (16:31) Ansel uses such experiences to train his team, fostering a supportive and meticulous kitchen environment. (17:39)

7. Simple Recipes to Reignite Baking Passion

Jen, referencing Ansel's book Life Sweet Moments: Simple, Stunning Recipes and Their Heartwarming Stories, asks for a beginner-friendly recipe. Ansel recommends cookies as an ideal starting point due to their simplicity and reliability: “The cookie will be a good step to begin.” (18:46)

Conclusion: Anticipation for Papa d' Amore

As the interview wraps up, Alison expresses excitement for Papa d' Amore’s opening on May 22. Ansel conveys his eagerness to serve the community and personally welcome customers to his new bakery: “I'm really excited... we're part of the community.” (19:32)

Key Takeaways:

• Cultural Fusion: Dominique Ansel’s Papa d' Amore embodies a harmonious blend of French and Asian baking traditions, celebrating his family’s diverse heritage.

• Commitment to Creativity: Ansel remains dedicated to innovation, ensuring his creations evolve while maintaining quality and uniqueness.

• Community Focus: Emphasizing the importance of being a neighborhood business, Ansel aims to create a welcoming and integral part of the local community.

• Supportive Kitchen Culture: Drawing from his challenging early career, Ansel fosters a kitchen environment that prioritizes learning, support, and meticulousness.

Notable Quotes:

• “Don't let the creation kill the creativity.” – Dominique Ansel (04:45)

• “Baking is very soothing, very relaxing, something that calms them down.” – Dominique Ansel (07:52)

• “The cookie will be a good step to begin.” – Dominique Ansel (19:00)

This episode offers an inspiring glimpse into Dominique Ansel’s culinary journey, highlighting his dedication to cultural fusion, creativity, and community engagement. Whether you're a baking enthusiast or simply curious about the art of pastry, Ansel’s insights provide valuable lessons on innovation and passion in the culinary world.