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THE BEST: Pastries in New York


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#91 mascarpone

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Posted 09 June 2005 - 08:10 PM

Ahh yes i have seen her online.. She is in charge of the burger club.. I would love a list of potential pies as well as how far i would have to go for them.. I remember someone selling them on the street on the upper west side on this board.. I think it might have been her..

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Elyse specializes in Pecan Pie. That is my girlfriend's favorite and so I get it once a year for her b-day. Elyse can probably bake most anything I would think, although I have only ordered Pecan Pie in the past. She is in the 80's on Riverside Drive.

Edited by mascarpone, 09 June 2005 - 08:14 PM.


#92 Todd36

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Posted 09 June 2005 - 09:06 PM

Has anyone been here?  I've never been there but wonder if it is worth checking out sometime for the pastries or cakes.  I gather it's an institution of sorts but not sure if that is based more nostalgia.


Hungarian Pastry Shop
--------------------------------------------------------------------------------
1030 Amsterdam Ave Manhattan
Phone: 212-866-4230
Hours:
Mon-Sat 8am - 11:30pm
Sun 8:30am - 10:30pm

"Located near Columbia University, the Hungarian Pastry Shop is a comfortable place to enjoy some unique desserts. You'll find Rigo Janci (a chocolate mousse Hungarian-style), Dobos Torte (a multi-layered yellow cake and chocolate buttercream torte on layer of caramel), sacher torte, linzer torte, and a traditional Black Forest cake, among the offerings. Don't forget to try the coffee. "

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I would disagree with Todd36 (that's ok, I disagree with him about the Silver Moon, too...I frequently go out of my way to stop there) and say that the Hungarian Pastry Shop IS worth a pilgrimage, if only to eat some unusual (and delicious, did I mention that?) pastries while looking over at St. John the Divine and enjoying the bustling, college-town atmosphere.

K

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Taste is of course a matter of individuals.

If you're looking for Hungarian type things like Dobos, you're much better off at Cafe Sabreky's in the Neue Gallary. Hungarian Pastry shop is very standard, right down to the giant cans of pre-made fruit fillings (not even Hero brand) visible in their kitchen as you walk by. Silver Moon is better than that, but I think a number of bakeries are better, Financier on Stone Street for example.

The US really isn't a fine pastry kind of place. I think a strong bakery in Paris blows away anything in New York. The best baked goods I've ever had in NYC were by far at ADNY. On the other hand, I didn't really like the Sachertorte when I was at the Hotel Sacher in Vienna, but that was a long time ago and perhaps my taste buds are more refined.

And you thought I only babeled about Japanese restaurants....

#93 mdhl

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Posted 10 June 2005 - 06:11 AM

city bakery (18th st btwn 5th + 6th).
not fancy or frou frou, just plain awesome.
every one of their breakfast pastries is done perfectly.

#94 mascarpone

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Posted 10 June 2005 - 07:22 AM

Has anyone been here?  I've never been there but wonder if it is worth checking out sometime for the pastries or cakes.  I gather it's an institution of sorts but not sure if that is based more nostalgia.


Hungarian Pastry Shop
--------------------------------------------------------------------------------
1030 Amsterdam Ave Manhattan
Phone: 212-866-4230
Hours:
Mon-Sat 8am - 11:30pm
Sun 8:30am - 10:30pm

"Located near Columbia University, the Hungarian Pastry Shop is a comfortable place to enjoy some unique desserts. You'll find Rigo Janci (a chocolate mousse Hungarian-style), Dobos Torte (a multi-layered yellow cake and chocolate buttercream torte on layer of caramel), sacher torte, linzer torte, and a traditional Black Forest cake, among the offerings. Don't forget to try the coffee. "

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I would disagree with Todd36 (that's ok, I disagree with him about the Silver Moon, too...I frequently go out of my way to stop there) and say that the Hungarian Pastry Shop IS worth a pilgrimage, if only to eat some unusual (and delicious, did I mention that?) pastries while looking over at St. John the Divine and enjoying the bustling, college-town atmosphere.

K

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Taste is of course a matter of individuals.

If you're looking for Hungarian type things like Dobos, you're much better off at Cafe Sabreky's in the Neue Gallary. Hungarian Pastry shop is very standard, right down to the giant cans of pre-made fruit fillings (not even Hero brand) visible in their kitchen as you walk by. Silver Moon is better than that, but I think a number of bakeries are better, Financier on Stone Street for example.

The US really isn't a fine pastry kind of place. I think a strong bakery in Paris blows away anything in New York. The best baked goods I've ever had in NYC were by far at ADNY. On the other hand, I didn't really like the Sachertorte when I was at the Hotel Sacher in Vienna, but that was a long time ago and perhaps my taste buds are more refined.

And you thought I only babeled about Japanese restaurants....

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That is because the Hotel Sacher is a tourist trap, their Sachertorte is the tourist bait. :biggrin:

#95 Megan Blocker

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Posted 10 June 2005 - 07:38 AM

I think Silver Moon is good...more for their brioche and bread than for their sweets, though. I used to go there most weekends when I lived on the Upper West Side.

I would come out in strong favor of Payard and La Maison du Chocolat. I'm also a newly-created fan of Lady M, on 78th just west of Madison. Amanda Hesser wrote about their Mille Crepes cake a few weeks ago in the Times Magazine, and it is truly delicious. Their other pastries are quite good as well. You may have to wait a bit for a table, but the excellent capuccino is worth it.
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#96 VivreManger

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Posted 14 June 2005 - 04:55 PM

Poseidon Bakery, 629 Ninth Avenue 10036-3721 (44th West Side), NY, 212-757-6173
http://www.wheresyou...oseidon/pt.html, 9 until 7:00 PM


Should be added to the options.

A few weeks ago, I tried their:

Spanakopita - Spinach pie with feta cheese.
Tiropita - Cheese pie with ricotta, cream cheese, feta and mint.
Kreatopita - Beef pie with special seasonings.

Trigona - An almond paste triangle wrapped in phyllo with honey syrup.
Afali - Also known as "Bird's Nest" has a roll of chopped pistachios surrounded by phyllo and dipped in honey.
Kataif - Often mistaken for shredded wheat, Kataif is a treat of shredded dough surrounding crushed walnuts and almonds dipped in honey.
Galactobouriko - Our famous rich custard pastry.


I brought a few boxes to a Greek friend of mine who used to be in the business and she and all the rest of us gave our seal of approval. I particularly recommend the Kreatopita and Galactobouriko.

Thanks to Pan for the recommendation.

Edited by VivreManger, 14 June 2005 - 10:48 PM.


#97 VivreManger

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Posted 14 June 2005 - 05:17 PM

I rescued some old pastry-crawl notes from a trip to NY in January '04.
They might still be of interest.


Payard, disappointing.
Petrossian, good.
Ceci Cela, very good, a very nice surprise.
Pain Quotidien, mixed

To elaborate on NY patisseries.

First to dispense with the one not in the running: Pain Quotidien. As the name suggests it is a bakery not a patisserie, but since one of its branches is across the street from Petrossian and a few minutes from where we were staying I thought it worth trying. Their bread is respectable. Pain poilaine it is not, but they bake an honest loaf. The baguette was rustic, chewy, and tasty. The large wheat round bread is a substantial piece of gluten with good hearty wholewheat flavor. I have yet to sample the multi-grain, but it smells good.

Their croissant is better than the supermarket variety, and is comparable to the sub-standard issue all too common in Paris, but it does not match what a croissant should be, a flaky, light buttery, brief crumbling communion with warm and wonderful wheat in a field of sunshine. The contrast between the outer dark crunchy crust and the inner yielding white dough should have been more elaborate.

They make a so-called Belgian brownie that is bigger and better than the standard supermarket issue, but nothing spectacular.

On the other hand their pastries are horrid. I bought two tarts: one lemon and one caramel creme brulee. The base of crust might as well have been cardboard. It was nearly hard as a rock. The toppings were even worse. The so-called creme brulee tasted like a layer of cookless -- the kind kids whip up in the kitchen -- butterscotch pudding on top of a thin layer of vanilla pudding.

However I can recommend them for one virtue, a virtue that flows from their vice. Since they are not a patisserie, they know how to pack their product to go. In striking contrast to Payard, the villain of the piece, they know that not all their customers transport their products home on a gyroscopically and aerodynamically balanced pastry conveyor mounted on a special platform of their chauffeured Rolls. PQ offers small hard plastic containers that snap shut and neatly hold the pastry in place. Better to buy them than the pastry they hold.

I should have realized what Payard was like when I called them early in the day to place my order. I explained that I would be carrying the pastries home a distance and I wanted to pack them carefully. I suggested that each tart could be placed in a small box all its own and that would minimize damage. They evinced no idea of what I was talking about. In Paris, I take that reaction for granted since one shops at the neighborhood patisserie -- as one should -- and the walk home is only a few feet away. But in mobile car-driven America, I would expect a different response. Their reaction actually encouraged me to expect something as good as Paris, one explanation of their cluelessness.

When I picked up my order that evening the tartes were all crowded into one weak large fancy yellow Payard box, more decorative than effective. I suggested that they could put some bakery tissue paper between each of the half dozen or so pieces so they would not move so much. Two responses: the paper would itself acquire the adjoining pastries and why don't I buy one more so there would be less free space. Of course I should have said better the paper than the pastry. I don't really care for chocolate berry melange mousse, but a bit of berry mousse on its own wrapping paper can always be licked off.

By the time I got around to ordering, the Louvre -- various mousses in dark chocolate -- was gone, but I did try a Japonais, Manhasset, Chocolate chiboust tart, two NY, NY, and a chocolate mousse in a tin cup to fill the box. I also picked up a few macarons, rose and chocolate.

Payard love mousses and I do too, but they are not Bouley mousse makers. I tried the cassis mousse in the Manhasset, the chocolate mousse in the Japonais and in the Notre Dame. None of these were bad, but none of them puts Payard in the major pastry league. Their problem is that for all their mousse might, they don't know how to make pastry dough. The sable Breton in the Manhasset Cassis mousse was as hard and tasty as a rock, a horrid contrast to the delicate cookie at Bouley the night before. The sweet dough in the Chocolate Chiboust Tart made the cookie at the base of the chocolate bas relief in Lu's Le Petit Ecolier, seem like a gossamer fairy delicacy. The pastry is not well-baked. I wonder if they share recipes with Pain Quotidien.

As for the macarons, their center was dry and tasteless. I expect the best French patisserie in New York to be inferior to those in Paris, but at least they should be comparable. The divide in quality between Pierre Herme and Payard is far greater than the ocean between them. Payard could not survive in Paris.

As I was getting ready to pay, I did notice they had a tarte tatin for sale, but I had already bought enough and the apples on this tarte were far too pale and insufficiently carmelized to tempt me.

For your convenience here is what appears on their website.

Japonais Milk Chocolate Mousse, Yuzu Citrus Cream, Sacher Biscuit

Louvre, Hazelnut Mousse, Milk Chocolate Mousse, Hazelnut Dacquoise Covered in Dark Chocolate.

Manhasset Cassis Mousse, Passion Fruit Cream with a Sable Breton

NY, NY Lemon Sponge, Berry Syrup, Fresh Berries and a Cream Cheese Mousse with a
Manhattan Skyline Silk Screen -- incidentally the twin towers till stand.

Notre Dame, Chocolate Biscuit, Chocolate Mousse and Vanilla Bavarois.

Saint-Honore, Pastry Filled with Sweetened Whipped Cream and Dipped in Caramel

Paris Brest, Choux Pastry Filled with Praliné Cream.

Mont Blanc, Sweet Dough, Chestnut Cream, Meringue, Whipped Cream, Chesnut Vermicelles and Candied Chestnuts.

Chocolate Chiboust Tart Sweet Dough, Caramel Ganache, Candied Nuts and Chocolate Chiboust Cream.


I know Petrossian as a purveyor of caviar and smoked salmon and I was surprised by the suggestion that I try their pastry. Their website lists none and when I appeared at their shop in the morning none were yet on display. Sight unseen and on blind trust I ordered a few. Quickly I realized I was dealing with a staff very different from Payard. One pastry I intended for a friend with a very rare digestive disorder that restricts her diet. One of the few fruits she can eat is blueberries. When I learned they make a blueberry blackberry tarte, I asked if they could make it all blueberry. Though surprised, Gigi quickly agreed.

When I returned later to pick them up, I was not disappointed. Petrossian uses as its base, fillo-like flaky dough, a mille-feuille. The result is an extremely light and delicate foil for the fruit above. I gave away three of the pastries to friends at home and so have fully tasted only the raspberry tarte, but it is a very impressive creation. Not too sweet, a slight date-like base below. I could not identify the fruit. I took a small taste of the apple in another tarte. I did not like it as much, but the dough below it seemed equally scrumptious.

I also bought a fruit strudel and a savory cheese role. The strudel I have yet to try. I have had better cheese rolls.


Ceci-Cela Pâtisserie 55 Spring St Bet. Lafayette/Mulberry (212) 274-9179

Raspberry with brandied cherries, strawberry, apple, creme brulee, meringue, cherry flan.

My original itinerary had not included Ceci Cela. From 2nd Avenue I had been planning to take the F train to Lafayette and change to the Lexington Ave. line Uptown to get to Payard. However I discovered that you can't get there from here. I would have to get out, add a fare and cross to the Uptown entrance. Rather than waste my two bucks on Lafayette St. I decided to go down one stop to Spring on the 6 train and check out the Spring St. Ceci Cela which is right next to the station entrance. I was very glad I did.

Ceci Cela is what I would call, to paraphrase Pan, a very good ordinary patisserie -- it is a concept I do accept. I don't consider the tartes sampled from Pain Quotidien to have reached that level. CC is the kind of reliable unpretentious purveyor that you can usually find in a Paris neighborhood. Not everything is great, but the standard is high and the price-quality ratio is good. The pastries are a little more than half the price of the uptown shops and the size is almost as large. Everything looked good. Of what I tried -- raspberry with brandied cherries, apple, creme brulee, and cherry flan -- the raspberry cherry tart was the best, the apple the least successful. I also bought some eclairs and a strawberry tarte, but I gave those away without a taste. The pastry dough is neither too hard or thick -- like that in Pain Quotidien and Payard -- nor too soft with the risk of sogginess -- like that of Petrossian. Instead it is of the typical classic French style. The strawberry tart had a rich eggy custard. The raspberry-cherry had a layer of nuts as well.

I also very much preferred the atmosphere to any of the other places, narrow and tight as it was. Locals were coming in and out, to be greeted with a familiar word of welcome. But a stranger was also quickly made welcome as well. The Frenchman -- owner, employee?? -- who was running the counter had an easy friendly manner. Although the quality is not as high as the Bontè of yesteryear, the atmosphere was similar.

Ceci Cela does not have the precious pretentious quality of the mid-town and uptown patisserie, nor the corporate multi-outlet enforced good behavior of the multi-branch Le Pain Quotidien -- 6 in Manhattan and 3 in LA. I believe CC has two branches downtown and I can well understand the preference for this branch. The other, which I happened to drive by a day earlier, is much less intime.

By the way I did not try the croissant or brioche. In general, the best croissant I have had over the last year or so, between sampling in Paris, Montreal, and New York, has to be at Duc de Lorraine in Montreal.

Edited by VivreManger, 14 June 2005 - 05:22 PM.


#98 mascarpone

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Posted 14 June 2005 - 09:23 PM

My gawd, VivreManger, what a post! Waddaya dink dis is, a doctoral dissertation? :raz:

Edited by mascarpone, 14 June 2005 - 09:24 PM.


#99 Pan

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Posted 14 June 2005 - 09:36 PM

[Inside information: Mascarpone is writing a doctoral dissertation. Carry on...]

#100 mascarpone

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Posted 14 June 2005 - 09:41 PM

Ahem . . . my name is spelled with a lowercase "m" (mascarpone), thank you very much. :raz:

Edited by mascarpone, 14 June 2005 - 09:42 PM.


#101 VivreManger

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Posted 14 June 2005 - 10:41 PM

My gawd, VivreManger, what a post! Waddaya dink dis is, a doctoral dissertation? :raz:

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I wrote mine already.

#102 mascarpone

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Posted 15 June 2005 - 05:12 AM

Ouch! :hmmm:

Edited by mascarpone, 15 June 2005 - 05:15 AM.


#103 VivreManger

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Posted 20 June 2005 - 03:37 AM

Two more bakeries to add to the list, both of these are more neighborhood than destination.

Of the two I tried yesterday on the UWS, I still find Columbus Bakery 474 Columbus Ave. (@83rd), superior. It is my regular when I go to Manhattan. Their croissants are good, nothing amazingly outstanding, but reliable.

Lower on the scale is Georgia's Bake Shoppe, 2418 Broadway (near 93rd). I sampled a raspberry brioche, pain au chocolat, chocolate souffle cookie, currant danish, and chocolate cake with ganache filling.

The first taste of the chocolate cake turned me off. It had fridge smell. You know that taste of refrigerater coolant air that food acquires when it has been sitting unprotected in the fridge. A subsequent taste overpowered the first, but ultimately I decided the cake was only slightly better than Entenman's chocolate, a standard higher than twinkies, but not worth a trip around the corner.

The other items were ok, but not sparkling, except for the currant danish. They had gotten this one right -- moist eggy-buttery dough, good sprinkling of currants throughout, a good piece of pastry, though to be sure one equalled in many Starbucks throughout the country.

I have not done a croissant crawl so I can't compare the Columbus product to others across the City, but it is a respectable nosh. Still it does not match the croissant of Duc du Lorraine in Montreal, which may very well make the best croissant and brioche in North America. The only one to compare - - as far as I can say - - is no longer in business, the much lamented Bonte of Lexington Avenue.

Edited by VivreManger, 20 June 2005 - 03:39 AM.


#104 Jukim

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Posted 11 March 2006 - 08:50 PM

Not to forget Patisserie Claude in the village although good frenchman that he is he closes one full month in the summer (July I think). Must tries in my opinion are Cafe Sabarsky and Petrossian, maybe Payard for the experience.

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I absolutely agree with Patisserie Claude on W 4th St. No frill small shop, but what Chef Claude freshly bakes every morning surprises me every time I walk in. He delivers the most authentic French basic pastries in town, which make me feel that I were back in Paris. I believe Chef Claude takes one-month vacation in August.

#105 Cook456

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Posted 12 March 2006 - 06:39 AM

I work around 42nd and fifth..Any place near there?

#106 notaste

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Posted 24 July 2006 - 11:10 AM

Is it me or is there a definite lack of good REAL french patisseries in NY?

the one's left tat immediately come to mind are in the city...
Payard (the best remainin)
Ceci-Cela (good)
Patisserie Claude (good)
Bouley Bakery (disappointin)

on long island, I can't think of any....Mondrian, Jean Marie & Payard Manhasset are no more...

This thread mentioned Petrossian & Fauchon...so i'll have to take a look...Lady M is Japanese but still good....LPQ is belgium....Bouchon is american (?)...

#107 R Washburn

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Posted 24 July 2006 - 11:28 AM

This thread mentioned Petrossian & Fauchon...so i'll have to take a look...Lady M is Japanese but still good....LPQ is belgium....Bouchon is american (?)...

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Petrossian and Fauchon are better than Payard, which has, IMHO, declined in recent years. I would also recommend "Financier" on Stone street, for both quality and value. Not as quite as good as Fauchon, but only half the price.

Bouchon is good, but incredibly expensive.

#108 bethala

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Posted 24 July 2006 - 01:22 PM

Petrossian and Fauchon are better than Payard, which has, IMHO, declined in recent years.  I would also recommend "Financier" on Stone street, for both quality and value.  Not as quite as good as Fauchon, but only half the price.

Bouchon is good, but incredibly expensive.

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i second fauchon and financier. cannot speak to petrossian or bouchon, as i've never tried them, and haven't been to payard in a few years. recently, i've been enjoying these little cookies called abricotines from fauchon. they are a sandwich cookie consisting of two soft, macaron-type cookies with very fresh apricot jam between them, then half-dipped in dark chocolate, which is then dipped in slivered almonds. it is all i can do not to get some each day i'm in midtown. then it is all i can do not to moan aloud as i eat them. the high price tag ($39/lb, i believe) prevents overindulging.
can't believe it's not butter? i can.

#109 pups224

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Posted 24 July 2006 - 01:26 PM



This thread mentioned Petrossian & Fauchon...so i'll have to take a look...Lady M is Japanese but still good....LPQ is belgium....Bouchon is american (?)...

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Petrossian and Fauchon are better than Payard, which has, IMHO, declined in recent years. I would also recommend "Financier" on Stone street, for both quality and value. Not as quite as good as Fauchon, but only half the price.

Bouchon is good, but incredibly expensive.

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Does anyone remember Dumas and Bonte patisserie? Those were wonderful pastries.
A recommendation...This is not a fancy French place but Andre's Hungarian pastries on Second ave. bet. 84th & 85th makes an excellent apple strudel and Dobosch torte. Their croissants look good as well. Apparently Andre's mother used to work at Mrs. Herbst's. How many people remember THAT bakery...ah those greasy pastry squares filled with smothered cabbage and the chocolate meringue cookies with sprinkles! And then there was Leonard's. Best prune danish and those savory cheese sticks with caraway or poppy seeds..I could go on.
Ithink that this thread left out Black Hound in the East Villiage. It's not French but it is quite good.

#110 bethala

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Posted 24 July 2006 - 01:42 PM

Does anyone remember Dumas and Bonte patisserie? Those were wonderful pastries.
A recommendation...This is not a fancy French place but Andre's Hungarian pastries on Second ave. bet. 84th & 85th makes an excellent apple strudel and Dobosch torte. Their croissants look good as well. Apparently Andre's mother used to work at Mrs. Herbst's. How many people remember THAT bakery...ah those greasy pastry squares filled with smothered cabbage and the chocolate meringue cookies with sprinkles! And then there was Leonard's. Best prune danish and those savory cheese sticks with caraway or poppy seeds..I could go on.
Ithink that this thread left out Black Hound in the East Villiage. It's not French but it is quite good.

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i remember bonte, but, sadly, i never once went in.

your mention of dobosch torte reminded me of cafe sabarsky, which i'm sure has already been mentioned in this thread. excellent viennese pastries. i'm going on thursday!

and completely forgot about black hound, despite the fact that i picked up an excellent german chocolate cake there last week. i feel that they do a better job with american style cakes. i ordered a bûche de noël from them last year and was disappointed with how dry it was, especially when i'd ordered a much better, less expensive one from financier in previous years.
can't believe it's not butter? i can.

#111 notaste

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Posted 24 July 2006 - 07:26 PM

anyone know of any french patisseries on Long Island?....it seems its all buttercream and bakeries out there....

#112 butterscotch

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Posted 26 April 2008 - 02:59 PM

i have to add a new fave here Madelines on 23rd street (tween 6= 7th).
The specialize in macarons, which are beautiful and go over well very light- many exotic flavors, etc etc.
But the basic pastries are just wonderful fruit tartes, croissants plain or with chocolate or chocolate-almond or pistachio, shortbreads, merangues, tiny finacier cakes... All very very fresh and all well made, I believe, on sight.
I am addicted to the madelines- the orange and coffee walnut or lemon- are sublime. I also buy the mini pain au chocolate or croisants often too. They also have a bit of seating and a lovely selection of teas as well. I would say they are up there with the best mentioned in this thread. Yum. :rolleyes:

#113 Noodlebot

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Posted 26 April 2008 - 06:43 PM

I'm also a fan of Madeleine. Very good macarons in a lot of interesting flavors. I took some of the pastries to my pastry-deprived parents in Virginia on my last visit and they loved the croissants and brioches--almond brioche was particularly good.

#114 kathryn

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Posted 27 April 2008 - 07:09 AM

The macaron flavors are good but they are kept too cold in a refrigerated case, so the centers are always chilly. I've found they improve when left to warm up to room temperature. The bakery is also doing a bit of renovation right now, and was extremely warm and stuffy when I stopped in the other way. Luckily, the benches outside are very nice.
"I'll put anything in my mouth twice." -- Ulterior Epicure

#115 butterscotch

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Posted 27 April 2008 - 11:31 AM

the madeline cakes are definately kept at room temperaure, and i know this because they are always in my mouth before i leave the store.
the macarons need to be kept cool for the filling they say, and many people get them boxed so they need to hold for a while... but yes, room temp is better.
the brioche is next on my list to try. and the shortbread rose cookie.

The macaron flavors are good but they are kept too cold in a refrigerated case, so the centers are always chilly. I've found they improve when left to warm up to room temperature. The bakery is also doing a bit of renovation right now, and was extremely warm and stuffy when I stopped in the other way. Luckily, the benches outside are very nice.

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#116 CitySweetTooth

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Posted 13 August 2008 - 09:06 PM

Madeleine is good. I did a comic on them here:
Madeleine Patisserie

I like their tarts and my fave macaron is probably the sea salt caramel and the berry flavored ones.

Edited by CitySweetTooth, 13 August 2008 - 09:07 PM.


#117 Lindacakes

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Posted 08 December 2008 - 02:18 PM

I'll second that. Sea salt caramel. Splendid beyond belief.
I like to bake nice things. And then I eat them. Then I can bake some more.

#118 ejw50

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Posted 02 October 2010 - 07:10 AM

some quick updates in case somebody reads this thread (as I did)


Payard's - closed now. Opened up a new chocolate shop with pastries at a different location.

Fauchon - closed now.

Petrossian - tried a pain au chocolate and tart. As described by Vivremanger, tart was a puff pastry base, mine was puff pastry base, frangipane, jam, and fruit Really liked this. They have regular tarts too, did not try. Macarons are nothing special, tried a few.

#119 kathryn

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Posted 02 October 2010 - 08:00 AM

Payard has a new bakery downtown in addition to the chocolate bar.

http://www.fpbnyc.com/
"I'll put anything in my mouth twice." -- Ulterior Epicure

#120 ejw50

ejw50
  • participating member
  • 334 posts

Posted 03 October 2010 - 08:00 PM

some quick updates in case somebody reads this thread (as I did)


Payard's - closed now. Opened up a new chocolate shop with pastries at a different location.

Fauchon - closed now.

Petrossian - tried a pain au chocolate and tart. As described by Vivremanger, tart was a puff pastry base, mine was puff pastry base, frangipane, jam, and fruit Really liked this. They have regular tarts too, did not try. Macarons are nothing special, tried a few.


Couple of others that I went to this time around


Madeleine Patisserie (la maison du Macaron) - Excellent macarons, they are in the same class as PH's.
Macarons are expertly made - soft, not too crunchy, without a 'gap' between the shell and inside. Great flavors. Croissants have a wonderful buttery flavor.

Kee's chocolates - Creme Brule chocolate is awesome, almost pastry-like. You won't see anything else like it
in any chocolate shop anywhere. Lots of interesting flavors. Macaroons nothing special, would not get again.

La Maison du Chocolate - went to the one on Madison. Supposed to be 3 locations total in NYC? Excellent as you'd expect, if maybe less innovative.