00:00I think a bakery is before anything a local business a neighborhood business
00:07like this morning people wishing us welcome to the neighborhood it's amazing
00:11to be part of the new community and to have this warm welcome from people thank
00:17you have a good day thank you so much I'm chef Dominique Anson and we're here
00:21at Papa Damo our new bakery yeah this shop is a special meaning for me and my
00:27family as well I'm from France obviously I've been here for 20 years my wife is
00:32from Taiwan she's been here for a very long time as well so this is an homage
00:36to my family it essentially shows the the French and the Asian boy culture kind
00:44of together merge into a new concept this two cultures come together with the
00:48food with different techniques flavor profile we use like French techniques
00:53for laminated dough and brioches croissants like we also incorporate some Asian
00:58flavors such as sticky rice cool butter sausage so there's a lot of blend of
01:03like cultures flavors and it's a new fresh concept it's been 13 years since the
01:09corner it's been a while now I've definitely learned a lot as a chef as a
01:15business owner as a person as well for myself I've definitely learned a lot but
01:19what to do what not to do and what to focus on so the most important for me is
01:23always the same and the quality of product a fair price the quality of
01:28service and make sure that people leave a good experience when they come with us
01:32so some of the signature items on the menu we have this beautiful egg tart it
01:37has a vanilla sablis or more of a French technique a custardy egg filling and
01:41the outside what makes it special is that we use pretzel salt so you have some
01:46little bites of saltiness without being too salty and we finish it up we brush
01:50it up with some brown butter on top another of our specialty items here is
01:56the tau mochi donut so we use the tau lace batter which is a time Chinese
02:02techniques utilizing dim sum that is wrapped on the outside and inside the
02:06donut we have a soft vanilla mochi that is chewy and with a strawberry and guava
02:11jam on top so you have a lot of different textures here it's crunchy
02:15chewy it's it's it's like a nice like acidity from from the jam it's something
02:21that I love in the morning it's a beautiful donut there's something very
02:25special you cannot get this anywhere I love seeing people's emotions and
02:29reactions to to my creations and I love to see how they interact with the food I
02:34love to hear how they feel about the food a lot of people will come to me and
02:39tell me that a lot of the dishes we do here remind them of their childhood
02:43memories and for me it's one of the biggest compliments where you can bring
02:47people make people feel the same way bring them back a certain time while
02:51creating something new humble to see people waiting patiently for our food I
02:57don't take it for granted I know that people make the effort of like coming from
03:02far away of waiting for food so we do our best every day to give them the best
03:06quality of food and the best service possible as fast as we can
03:13thank you
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