Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Patisserie St. Michel, Teaneck


  • Please log in to reply
33 replies to this topic

#1 Jason Perlow

Jason Perlow
  • eGullet Society staff emeritus
  • 13,488 posts
  • Location:FL

Posted 25 September 2004 - 10:22 AM

Inspired by the Best made cakes in North Jersey thread, there are more pictures on that thread as well...

Best cakes and pastries in Northern NJ are from Patisserie St Michel, on Queen Anne Road, The Plaza, Teaneck.  They don't have long hours, so call first.

View Post

We stopped by Patisserie St. Michel this afternoon and were quite impressed. The shop itself looks threadbare, even worn down. But the pastries we sampled were amazing. We had a nice chat with Andre and he offered us samples of the Lemon Meringue and Pistachio Creme Brulee tarts (offered for sale as individual slices). Unfortunately, we didn't have the camera with us, so we didn't get pictures of those, but we bought a few other individual tarts and eclairs ($3 each), so pictures of those follow (we haven't tasted them yet). What most impressed me was the pastry shell on the tarts, even more than the filling (and the fillings were delicious). The crust was quite browned, very flaky and crunchy, with a good taste all its own. There were only a few whole cakes and tarts available, mostly everything was cut into portions. However, what they had looked very good, and the tart was a seasonal Plum Frangipan, available round with a butter crust ($19) or long with a puff pastry crust ($15). He also had coffee cake, chocolate cake, and opera cake available whole. The coffee cake looked very good, but I think we'll be stopping by again for a plum tart to bring to the Yom Kippur Break Fast at my mom's.

View Post


Patisserie St Michel
1389 Queen Anne Rd
Teaneck, NJ 07666-3540
Phone: 201-837-8140

Posted Image
Creme Brulee

Posted Image
Pistachio Creme Brulee

Posted Image
Fruit Tarts

Posted Image
Cheese Croissants

Posted Image
Opera Cake

Posted Image
Chocolate and Raspberry Mousse Cake

Posted Image
Peach Tart

Posted Image
Tiramisu

Posted Image
Baguette

Posted Image
Baker/Patissier Andre Schneider

Edited by Rachel Perlow, 02 October 2004 - 06:23 PM.

Jason Perlow
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream

#2 Jason Perlow

Jason Perlow
  • eGullet Society staff emeritus
  • 13,488 posts
  • Location:FL

Posted 25 September 2004 - 10:29 AM

More pictures on this thread:

http://forums.egulle...showtopic=51561
Jason Perlow
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream

#3 Rachel Perlow

Rachel Perlow
  • legacy participant
  • 6,756 posts
  • Location:New Jersey

Posted 25 September 2004 - 08:43 PM

Jason brought the long plum tart with a puff pastry shell (not pictured, but the individual plum tarts are in the upper left of the fruit tart picture, above) for dessert tonight. That got polished off with lots of oohs and ahhs, while the mandelbrod and halvah just sat there looking embarassed to be on the same table. :wink:

#4 zhelder

zhelder
  • participating member
  • 174 posts

Posted 01 October 2004 - 05:43 PM

Well, I took a ride to Patisserie St. Michel today. They didn't have much left. The lady at the counter was probably the friendliest bakery attendant I have ever encountered. She gave me some samples of lemon meringue and a cream puff and we had a nice conversation during which I informed her I found out about the bakery on eGullet. Both were outstanding. The cream puff was probably the best I ever had, and it was definitely made with butter. I bought a sour cream apple coffee cake ($18). They are expensive, but the quality is absolutely outstanding. I don't have the time (or money) to shop there every week, but on special occasions I will definitely treat myself. Thanks to all!

#5 Rachel Perlow

Rachel Perlow
  • legacy participant
  • 6,756 posts
  • Location:New Jersey

Posted 01 October 2004 - 08:46 PM

Oh good, someone tried the coffee cake. More description please?

#6 zhelder

zhelder
  • participating member
  • 174 posts

Posted 02 October 2004 - 10:27 AM

Well, Rachel, here is what I can tell you about the apple coffee cake, based on the one delicious slice I ate last night. The crumb topping is aboslutely amazing. There appears to be a large quantity of pecans mixed into the topping, which adds a wonderful flavor. The crumbs are nice and big too. The main cake base is almost like a pound cake in taste, but probably with a slightly coarser texture. It is very rich and flavorful. Finally, there is a layer of apples at the bottom of the cake. It is absolutely wonderful. Highly recommended!

#7 menton1

menton1
  • legacy participant
  • 3,077 posts
  • Location:New Jersey

Posted 09 December 2004 - 11:49 AM

It was just mentioned on the NY Forums that Les Halles has a very good Bouche de Noel; I just wanted to mention that I got a Bouche de Noel here at St Michel a couple of Xmases ago, and it was fabulous!!

#8 Rachel Perlow

Rachel Perlow
  • legacy participant
  • 6,756 posts
  • Location:New Jersey

Posted 09 December 2004 - 11:56 AM

Good to know!

BTW, I just wanted to put a link to Jason's piece in the NYT in this thread, click for "Tarte au Teaneck." They didn't put the picture on the Times site, but it is very similar to the one of "Fruit Tarts" above.

#9 Jason Perlow

Jason Perlow
  • eGullet Society staff emeritus
  • 13,488 posts
  • Location:FL

Posted 27 February 2005 - 08:08 PM

New dessert from Patisserie St. Michel:

Posted Image
Chocolate Tarte

For those of you who haven't yet been to this store, you really need to go, soon. Andre's business is very good, but in life, there are no guarantees.
Jason Perlow
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream

#10 Cook456

Cook456
  • participating member
  • 525 posts
  • Location:Clifton, NJ

Posted 28 February 2005 - 06:42 PM

How does this shop compare to La Petite Patisserie in Dumont ?

Their pastry and cakes are amazing.

#11 menton1

menton1
  • legacy participant
  • 3,077 posts
  • Location:New Jersey

Posted 02 March 2005 - 01:11 PM

How does this shop compare to La Petite Patisserie in Dumont ?

Their pastry and cakes are amazing.


IMHO, Petite Patisserie is just not in the same league as St Michel; StM literally blows away this other place. Just look at the photos here, the pastries are works of art. (And they taste even better!)

#12 Hank

Hank
  • participating member
  • 259 posts

Posted 03 March 2005 - 10:19 AM

How does this shop compare to La Petite Patisserie in Dumont ?

Their pastry and cakes are amazing.


IMHO, Petite Patisserie is just not in the same league as St Michel; StM literally blows away this other place. Just look at the photos here, the pastries are works of art. (And they taste even better!)

View Post


DITTO. In our minds and many of our friends this is absolutely the finest Patisserie this side of the Hudson. We have ordered deserts from them whenever we have had dinner parties and have never been disappointed. Originally he opened a beautiful shop in Fort Lee (very close to our office and home) but moved to Teaneck quite a while ago, which, come to think of it was a good move for me as I would probably weigh twice as much today. How can you possibly keep your fingers off this stuff if it is within easy reach? This place is definitely worth a detour.

Edited by Hank, 03 March 2005 - 10:22 AM.

Hank

#13 Jason Perlow

Jason Perlow
  • eGullet Society staff emeritus
  • 13,488 posts
  • Location:FL

Posted 04 March 2005 - 07:00 PM

By the way, Andre and Anne will be making special flourless desserts for Passover -- they are in very high demand, so make sure you place your order with them early.
Jason Perlow
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream

#14 jhlurie

jhlurie
  • eGullet Society staff emeritus
  • 6,300 posts

Posted 04 March 2005 - 09:22 PM

How does this shop compare to La Petite Patisserie in Dumont ?

Their pastry and cakes are amazing.


IMHO, Petite Patisserie is just not in the same league as St Michel; StM literally blows away this other place. Just look at the photos here, the pastries are works of art. (And they taste even better!)

View Post

The Creme Brulee tart things from this place can literally make you weep with gratitude.
Jon Lurie, aka "jhlurie"

#15 jpr54_

jpr54_
  • participating member
  • 555 posts

Posted 05 March 2005 - 09:49 AM

i stopped at the bakery last night-just b4 closing
they were out of most pastries and bread but i did buy a slice of chocolate cake-forgot the name and sampled some of the pastries,
anne was very pleasant and happy that ppl from egullet are stopping by-
she was thrilled that a lady from waldwick had been in the shop-
joanne

#16 zhelder

zhelder
  • participating member
  • 174 posts

Posted 05 March 2005 - 02:26 PM

i stopped at the bakery last night-just b4 closing
they were out of most pastries and bread but i did buy a slice of chocolate cake-forgot the name and sampled some of the pastries,
anne was very pleasant and happy that ppl from egullet are stopping by-
she was thrilled that a lady from waldwick had been in the shop-
joanne

View Post



It was a MAN from Waldwick; me. (It may be time for a haircut :raz: ) After seeing the new posts, I decided to take another trip and I bought the chocolate tart which is sinfully rich and delicious. I also got some chocolate covered hazelnut cookies (outrageously delicious!) and a chocolate croissant (yummy, but not a huge leap over good supermarket ones. ) This was the first time I have ever spent $25 for a cake, but it is phenomenal. Anne is a great attendant and her service alone makes the trip well worth it. The last time I was there I got the apple coffee cake, which was probably the best coffee cake I ever had. They are expensive, but the quality of their cakes is probably the best in the area. Check them out!

#17 tkrongold

tkrongold
  • participating member
  • 229 posts
  • Location:Northern New Jersey

Posted 05 March 2005 - 03:18 PM

we went today, too. they are the nicest people. Andre "forced" us to sample the chocolate cake, a croissant, some cookies, & his spinach quiche - all wonderful! we bought a chocolate/coffee eclair and some sort of chocolate cream puff. we are having them for dessert later.
www.cookstour.netMy Blog

#18 Jason Perlow

Jason Perlow
  • eGullet Society staff emeritus
  • 13,488 posts
  • Location:FL

Posted 05 March 2005 - 09:09 PM

I haven't tried his quiche yet but I am aching to do so.
Jason Perlow
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream

#19 zhelder

zhelder
  • participating member
  • 174 posts

Posted 06 March 2005 - 01:38 PM

I haven't tried his quiche yet but I am aching to do so.

View Post


When I went the other day Anne gave me a sample of the bacon quiche. It was excellent, very creamy with a great crust. Although I like quiche, I wouldn't say it's one of my favorite foods, but the quiche here was probably the best I've had (although I'm no expert on quiche).

#20 waves2ya

waves2ya
  • participating member
  • 176 posts

Posted 03 April 2005 - 04:59 PM

Finally made the sojourn to Patisserie St. Michel today - what a treat!

We arrived on the late side of the day (closes at 2:30 on Sunday) and M. Schneider couldn't have been more welcoming and genuine to my family with tastes of just about any of the treats still on display. A bit of chocolate cake, some creme brulee, cookies and macaroons - and we left with a ganache, creme brulee pistacho, a bucket of macaroons and a couple of tarts.

His pate feuilletee (the crust of tarts, etc.) and sablee is just perfect; Jason's accolades are well founded - and I can't wait to taste the mille feuilles.

Oh - and a bit of crabmeat quiche - out of bounds; but then we were on our way to China 46...
~waves

"When you look at the face of the bear, you see the monumental indifference of nature. . . . You see a half-disguised interest in just one thing: food."

Werner Herzog; NPR interview about his documentary "Grizzly Man"...

#21 Jason Perlow

Jason Perlow
  • eGullet Society staff emeritus
  • 13,488 posts
  • Location:FL

Posted 16 April 2005 - 04:34 PM

New stuff for Passover (not Kosher, but flourless):

Posted Image

Macaroons and Florentine Cookies


Posted Image

Apple Caramel Tart on flourless almond dacquoise


Posted Image

Rich Flourless Chocolate Tart


Posted Image

Berry Tart on flourless almond dacquoise with honey cream


Other items, not Pasadich:

Posted Image

Grand Marnier cake


Posted Image

Crab Quiche
Jason Perlow
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream

#22 Jason Perlow

Jason Perlow
  • eGullet Society staff emeritus
  • 13,488 posts
  • Location:FL

Posted 16 April 2005 - 04:57 PM

I haven't tried his quiche yet but I am aching to do so.

View Post


When I went the other day Anne gave me a sample of the bacon quiche. It was excellent, very creamy with a great crust. Although I like quiche, I wouldn't say it's one of my favorite foods, but the quiche here was probably the best I've had (although I'm no expert on quiche).

View Post


The quiche is awesome. Although if you eat more than one slice you are likely to get sick, it has so much butter and cream in it.
Jason Perlow
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream

#23 jhlurie

jhlurie
  • eGullet Society staff emeritus
  • 6,300 posts

Posted 18 April 2005 - 10:42 AM

As usual, I've come close to tears looking at some of this guy's wares (sob).
Jon Lurie, aka "jhlurie"

#24 menton1

menton1
  • legacy participant
  • 3,077 posts
  • Location:New Jersey

Posted 18 April 2005 - 11:33 AM

After patronizing both Balthazar Bakery in Englewood and St Michjel for a while, I must reluctantly admit that Balthazar has him beat. In every way, quality, appearance, taste, and price!

I am reluctant because I do like to support small local merchants. But Balthazar is just fabulous, and mostly cheaper than Andre. I don't think Balthazar has quiche, though...

#25 Jason Perlow

Jason Perlow
  • eGullet Society staff emeritus
  • 13,488 posts
  • Location:FL

Posted 18 April 2005 - 01:11 PM

I think Balthazar has excellent breads, with tremendous variety, and certainly they make amazing croissant (although I find them a tad bit greasy). However I would not characterize them as an exceptional pastry maker. Balthazar is a huge factory production and Andre is a small, one man shop. You can't even compare the two. To say that Andre is anything but at the absolute pinnacle of his craft is really quite erroneous. And while his wares are not cheap, they definitely are not out of the ballpark for what he does.
Jason Perlow
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream

#26 AlwaysCravingThai

AlwaysCravingThai
  • participating member
  • 36 posts

Posted 20 April 2005 - 03:49 PM

Just went today to see what I could order for the weekend. I basicallly ordered one of each. The lady at the counter (Michel's wife?) was wonderful and had me taste everything! I told her I found out about it on eGullet and she told me about the photos you took, Jason.

I have to say, though, that I was disappointed that I didn't like the flourless chocolate torte. I guess I just don't like the flavor of the pistachio flour. I'll let everyone know how it all tastes on Monday!

#27 Rachel Perlow

Rachel Perlow
  • legacy participant
  • 6,756 posts
  • Location:New Jersey

Posted 24 April 2005 - 05:48 AM

Oh my god, I don't know if we got the same thing that AlwaysCravingThai is talking about, but the chocolate truffle cake we had last night was amazing. It was definitely the big hit of the evening. It basically tasted like a big cake of ganache -- I couldn't detect any nut flour. I should have had a container of hot water and my non serated slicing knife to cut it, but wasn't at my house, it stuck to the blade of the serated knife I was using, but I still managed to give all takers a not too horribly mangled slice. My very picky nephew had two pieces!!!

This is not to dismiss the fruit tart, which was also highly praised. In fact, after the huge "festive meal" I preferred that and the orange sponge (brought by another guest) to the rich, fudgy truffle cake (I couldn't finish my small slice, shared it with mom). Anyway, if you need to bring a dessert to impress for the second sedar, try to stop buy and pick one up (or the fruit tart, but that's dairy so be careful bringing that to a sedar).

#28 Rachel Perlow

Rachel Perlow
  • legacy participant
  • 6,756 posts
  • Location:New Jersey

Posted 05 May 2005 - 06:37 AM

Andre wanted me to let you all know about their Special Mother's Day Cake. It is a light almond sponge with orange syrup, champagne mousse and orange coulis. He's using real champagne and it is expensive because of it, $38 for an 8 inch cake. Call ahead to reserve yours. I'll have to stop by and sample it. :biggrin:

#29 Jason Perlow

Jason Perlow
  • eGullet Society staff emeritus
  • 13,488 posts
  • Location:FL

Posted 09 May 2005 - 06:19 PM

The special Mother's Day cake:

Posted Image

Posted Image

You could really taste the champagne in this one.
Jason Perlow
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream

#30 menton1

menton1
  • legacy participant
  • 3,077 posts
  • Location:New Jersey

Posted 28 September 2005 - 03:25 PM

After patronizing both Balthazar Bakery in Englewood and St Michel for a while, I must reluctantly admit that Balthazar has him beat. In every way, quality, appearance, taste, and price!

I am reluctant because I do like to support small local merchants. But Balthazar is just fabulous, and mostly cheaper than Andre. I don't think Balthazar has quiche, though...


I think Balthazar has excellent breads, with tremendous variety, and certainly they make amazing croissant (although I find them a tad bit greasy). However I would not characterize them as an exceptional pastry maker. Balthazar is a huge factory production and Andre is a small, one man shop. You can't even compare the two. To say that Andre is anything but at the absolute pinnacle of his craft is really quite erroneous. And while his wares are not cheap, they definitely are not out of the ballpark for what he does.

View Post



I wanted to post this photo taken from a recent trip to France; it is the window of a small, typical "one person bakery" on an anonymous street in Toulouse. The cakes and pastries resemble Balthazar in their perfection much, much more than they resemble Andre, as his stuff tends to be a bit sloppy and assymetrical most of the time. To say that his work is imperfect because he is small is not a good excuse, IMHO. Just look at the things in this window! :wub:

Posted Image



Posted Image