Pastry chef and entrepreneur Dominque Ansel shook up the baking world in 2013 when he created the Cronut (a croissant-like confection shaped like a donut) in his Soho bakery. Several cookbooks and international bakery openings later, he once again has created a hybrid of sorts. His new bakery is called Papa D'Amour, and blends Asian and French baking traditions in honor of his half-French, half-Taiwanese family. Ansel discuses the inspirations for his new bakery, and his latest baking book, Life’s Sweetest Moments. He'll also answer baking questions from callers.
