587469 Tue Jan 13 07:15:21 -0800 2009 92 18 Manhattan 0 4321520 I'm trying to study the art in my home cooking but I have nothing to compare my results to. Tue Jan 13 07:15:21 -0800 2009 205845 foodsmith 1 4321557 Dumas was my favourite patisserie years ago, but I think they have closed. There's Payard. Tue Jan 13 07:23:58 -0800 2009 4321520 11939 zuriga1 1 4321572 Patisserie Claude 187 W 4th Madeleine Patisserie 128 W 23rd St www.madeleinesmadison.com/ La Bergamote 169 9th Ave Marquet Patisserie 15 E 12th St Tue Jan 13 07:28:12 -0800 2009 4321520 232521 italianagambino 2 4321623 Not a fan of Marquet...everything I had was dried out. Second the rec for Payard. www.thelunchbelle.com Tue Jan 13 07:45:18 -0800 2009 4321572 110996 LeahBaila 2 4321685 Thx, are any of these considered authentic and worth traveling to? Tue Jan 13 08:02:31 -0800 2009 4321572 205845 foodsmith 3 4321733 See for yourself: http://www.payard.com/subcategory.php IMHO, Payard is definitely worth a trip. I recently visited for dinner and had an excellent, authentic cassoulet. They also seat for high tea at 4 in the afternoon. the front of the establishment is a cafe area and you can purchase pastries and breads there (and sit and eat them, if you can find an empty seat--but it's been packed tight any time I've gone). Francois Payard, the owner, is a very well-known and respected pastry chef--from France. It doesn't get more authentic than that. When I was there last, he was walking around, chatting with patrons. If he's there when you visit, perhaps you can ask for some tips! Tue Jan 13 08:15:05 -0800 2009 4321685 239573 choco_lab38 3 4324404 Depends what you're looking for....I'd say no, personally. If you were after something specific like a macaroon, or a croissant, you might get a different answer. Certain items are passable, but over all our French bakeries aren't too solid at the moment. Most of it just looks good in the case. Tue Jan 13 22:39:27 -0800 2009 4321685 145096 sugartoof 4 4324414 Very interesting. What is it about the greater whole of these places that falls short? I don't want to try to copy the wrong thing :) Tue Jan 13 22:51:59 -0800 2009 4324404 205845 foodsmith 5 4324666 If you replicate Payard, you will be doing quite well. It is not the most ornate, intricate work but the quality is there. I mention this since I am not sure, exactly, what you seek. I have not gone to Dousoeur but everywhere else can be skipped. Too bad J Torres does not work his personal magic on the little wonders. NYC ain't Paris when it comes to patisseries, that is a certainty. Wed Jan 14 05:05:38 -0800 2009 4324414 239561 dietndesire 5 4325803 Well you're hearing dry, and doughy come up as adjectives here...I'd say the thing most do wrong is chintz out on the butter, and other expensive ingredients to cut corners. The quality has declined over the past three years, I'd say, with a few once great bakeries just averaging so so these days. In other words, there's less difference in the results, from the proper technique you expect of a french bakery, then some of the crappy chains. Au Bon Pain might turn out a better croissant on any given day then some of the others mentioned. Yikes. Payard's offerings strike me as very pretty but dull to the taste. They didn't satisfy me, and seemed to lack soul, and richness in my opinion. Wed Jan 14 10:47:11 -0800 2009 4324414 145096 sugartoof 6 4326111 What kind of quality butter should I be using? I buy organic unsalted butter at Whole Foods. I also buy cultured unsalted butter, but I only use that for savory cooking. Is there some other kind I should be buying for French pastries? Wed Jan 14 12:02:51 -0800 2009 4325803 205845 foodsmith 7 4326740 Oh I honestly wouldn't be the one to ask, but a good butter can make or break a pastry. Bakers usually experiment until they find a butter they trust and like working with. The problems I mention stem more from cutting the butter down for cost reasons then the quality of the butter itself. There are many high end butters out there, and the European stuff would probably make a big difference. Wed Jan 14 14:51:45 -0800 2009 4326111 145096 sugartoof 8 4330957 Also just to add....I've found Trader Joe's branded butter to be really nice, and of course, budget friendly.... but it can be difficult to work with when baking. It's important to follow the recipe to the dot on butter. If it says room temp, it really will make a difference if it's not, and once butter melts, it changes properties. Thu Jan 15 21:53:54 -0800 2009 4326740 145096 sugartoof 5 4327991 Actually, I do not find Payard's vienoisserie overwrought with beauty like some shops(not in US). His choco work is great, overall, in terms of taste.. Not that I like everything that is offered. In fact, there are 2 items that I do not in particular(important ones). I do not like overly sweetened desserts and it would not be proper for the type of desserts available there to be extra heavy. I think they are about right given their size. I cannot taste soul, perhaps they could be richer but couldn't we all. As for butter, there are many as has been said. For a reference, check some food sites, in particular one that contains the word "SAVE" to begin. I am trying to convey info without getting this post deleted by the watchdogs. If you figure out the site, it has a great gallery or list of butters, somewhere. And as was stated, great butter is definitely much more expensive than Land O Lakes, unfortunately. Thu Jan 15 04:44:15 -0800 2009 4324414 239561 dietndesire 6 4328317 Wait this is bizarre. There is a food site that has a gallery of butters that would be helpful to people here on Chowhound, but you're not allowed to mention this site? Am I following you right? I am not aware of any food site with the word SAVE. Is this site a food shopping site as opposed to a food lovers community, and hence you're not allowed to post links to e-commerce sites, due to protecting Chowhound's advertising interests? If that's the case I think this would be an OK exception. Thu Jan 15 07:22:08 -0800 2009 4327991 205845 foodsmith 7 4329672 Maybe they meant for you to try adding the letter's U and R to the above word. Thu Jan 15 12:56:48 -0800 2009 4328317 145096 sugartoof 7 4330601 Listen to sugartoof above me. Anyway, go to galleries, then choose Ultimate, it is in there, 30 selections. Also, now you can go to a good resource in general instead of the lemming fest of garbage that is most places. Thu Jan 15 18:25:52 -0800 2009 4328317 239561 dietndesire 6 4328563 There is a discussion of butters at http://chowhound.chow.com/topics/568138 Thu Jan 15 08:35:32 -0800 2009 4327991 48389 racer x 6 4330811 Is this what you're referring to? http://www.saveur.com/article/Mise-en-Place/30-Great-Butters Thu Jan 15 20:13:26 -0800 2009 4327991 10509 E Eto 2 4321714 italianagambino, Madeleine Patisserie does not have a website. The link you have provided is for a Madeleine's Patisserie (note the apostrophe "s") in Madison, Wisconsin. Tue Jan 13 08:10:24 -0800 2009 4321572 13867 RGR 3 4321814 ok, my fault....im sure you can google it and figure it out. Tue Jan 13 08:38:48 -0800 2009 4321714 232521 italianagambino 4 4322084 Google will not turn up a website for Madeleine Patisserie because, as I mentioned, they do not have a website. Tue Jan 13 09:46:03 -0800 2009 4321814 13867 RGR 3 4329599 madeleine is delicious! not sure how authentic or whatnot, but their almond croissant (even the mini) is crazy delicious and more than satisfying. Thu Jan 15 12:40:01 -0800 2009 4321714 12656 bigjeff 2 4338356 Agree -- Patisserie Claude (Pablo's place) -- My favorites -- the very light and crispy plain croissants - fresh out of the oven (3 feet from counter) in the morning (I find the pain au chocolate a little too sweet and don't often eat almond croissants), unmatchably delicious coffee eclair with not too sweet filling and slightly sweeter frosting, small assortment of very small pretty and delicious cookies good for parties. The little quiches are nourishing and tasty (good ingredients) if not pretty. Mon Jan 19 07:19:32 -0800 2009 4321572 232333 wheatfields 1 4321736 Not really a true french patissiere, there is Silver Moon on the UWS. They do have serviceable baguettes etc. http://silvermoonbakery.com/ It is not a perfect example for your testing project, but it cam serve as a useful comparision, maybe. Tue Jan 13 08:15:34 -0800 2009 4321520 13427 Ora 1 4321771 Dousoeur de Paris is a new place I have not tried but would like to. It has good reviews on Yelp, Serious Eats, and the NY Times. Has anyone tried it yet? 652 10th Ave (between 45th St & 46th St) New York, NY 10036 (212) 315-4543 Tue Jan 13 08:28:31 -0800 2009 4321520 63826 kerokaeru 2 4322260 I haven't been there but I did pass by it, and it definitely looked like an authentic French patisserie, complete with a macaron tree in the window. Looks pretty charming in there. Tue Jan 13 10:34:52 -0800 2009 4321771 10763 Miss Needle 2 4332867 Yes, tried it today and so happy I fell upon it after tacos at that crazy mexican deli...perfect macarons and really charming place. Fri Jan 16 13:21:29 -0800 2009 4321771 184282 rmw102176 3 4335580 How do they compare to Madeleine Patisserie or La Maison du Chocolat's macarons? Sat Jan 17 19:32:49 -0800 2009 4332867 10936 kathryn 4 4485314 I haven't had the macarons there, but just had some desserts today. The room is very pretty, but it's not necessarily a place where I feel like lounging for some reason. Perhaps it's the powder blue room. It's kind of odd. Every time I've passed by, there's nobody working out there in the front, and today was no exception. You're in a small room not knowing what to do. Is it waiter service? Do you just order your stuff and seat yourself? Eventually somebody came out, and I told her I wanted a couple of pastries from the fridge case and that we were going to sit down. We got a mocha cake and some French pastry composed of a couple of hazelnut caramel-filled cream puffs. They were good, but way too cold as it came straight from the fridge, which blunted the taste a bit. And the pastry from the puffs were a bit soggy as I think they were in the fridge for a while. It was a bit expensive as the bill was about $15 for two TINY pieces of pastry. When I left, I noticed that there was a tiny menu posted in a bottom corner outside. Turns out that they've also got a selection of savory items. I really wish that the menu was more prominent, and that there would be somebody always outside to greet you and let you know what the deal is. Sun Mar 08 16:41:24 -0700 2009 4335580 10763 Miss Needle 2 4507039 While the pastries I tried were delicious, they were teensy (definitely smaller than I ever received in France) and way too expensive. Sun Mar 15 12:41:27 -0700 2009 4321771 233059 mahler5 1 4322352 This was in the NYT on WED. I live in San Diego, so I can not vouch for it, but it sounds good. Good Luck. http://www.nytimes.com/2009/01/07/dining/07bake.html?_r=1&ref=dining Dousoeur is at 652 10th Avenue (46th Street), (212) 315-4543. Tue Jan 13 10:51:30 -0800 2009 4321520 21396 normalheightsfoodie 1 4322665 Patisserie Claude, Financier, La Bergamote, Madeleine, Payard. Tue Jan 13 12:10:10 -0800 2009 4321520 10216 Lucia 2 4322785 Thanks to you and everyone for all these great responses. I have a lot of places to now try and compare. Tue Jan 13 12:40:06 -0800 2009 4322665 205845 foodsmith 1 4322792 I love some of the things at Ceci Cela and they could not be more authentic. http://www.cecicelanyc.com/ Tue Jan 13 12:41:01 -0800 2009 4321520 14555 stuartlafonda 2 4324108 I'm not that impressed with them. The mini eclairs I got there last time were OK but kind of dry and struck me as inferior to most ordinary neighborhood patisseries in most any French town or city. I think I liked some of their tarts better, though, when I got some quite a while ago. Don't get me wrong; I'd still consider getting something there if I were in the area (probably a tart), but I wouldn't recommend a special trip. Tue Jan 13 19:52:29 -0800 2009 4322792 17058 Pan 3 4325672 The chocolate almond croissant is marvelous as is the round cherry tart. They make a terrific cheese danish that is decidedly un French and one of the best I have ever had.Is the place better then "an ordinary neighborhood patisserie in most any French town or city"? I don't know as I have not spent enough time in France to render such an opinion but the place has the right look and feel, the Chef certainly has the backround and most importantly he makes some tasty things. I am nearby very often so I don't have to make a trip, but if I was looking to sample the goods at an NYC French patisserie I would have it on my list. Wed Jan 14 10:19:40 -0800 2009 4324108 14555 stuartlafonda 1 4323124 Inasmuch as I terribly like Patisserie Claude's (or Pablo's?) baked goods, I have a hard time classifying his baked goods as authentic - simply because the texture are much more dense and, in some regards doughy, than what I would consider authentic French. I think Balthazar provides some patisseries that are more authentic. Tue Jan 13 13:59:30 -0800 2009 4321520 10578 RCC 2 4325113 I agree regarding the assessment of Claude. Wed Jan 14 07:56:22 -0800 2009 4323124 13427 Ora 1 4324678 Tisserie makes some decent pastries, as well. Not everything is traditionally French, but I've been impressed by their products. www.thelunchbelle.com Wed Jan 14 05:15:34 -0800 2009 4321520 110996 LeahBaila 2 4325906 I actually thought Tisserie was pretty bad. But it doesn't really matter as it's closed. Wed Jan 14 11:09:59 -0800 2009 4324678 10763 Miss Needle 3 4325989 They're not closed...Just moving to a new location in Soho. www.thelunchbelle.com Wed Jan 14 11:30:18 -0800 2009 4325906 110996 LeahBaila 4 4326035 Oh, interesting. I did not know that. Thanks for the info. Well, for the OP, IMHO, I really don't think Tisserie is in the same league as the other pastry shops listed here. The pastries look a lot better than they taste. While not quite Au Bon Pain quality, it's not too far from it either. Wed Jan 14 11:44:29 -0800 2009 4325989 10763 Miss Needle 5 4326086 You're welcome. Agreed...that's why I told the OP that they're not all very traditional. www.thelunchbelle.com Wed Jan 14 11:57:16 -0800 2009 4326035 110996 LeahBaila 5 4326745 The brownie pie was supposed to have been good. Not exactly french though. It wasn't a high end pastry shop by any means though. I think the new store will be inside a clothing store by the way. Wed Jan 14 14:53:21 -0800 2009 4326035 145096 sugartoof 6 4329970 Somehow I am under the impression that Tisserie is a Japanese chain. Does anyone know? EDIT: ok, I did my own research- they're Venezuelan. Anyway, just to throw in my 2 cents, I think the best answer is that the OP is likely to have the best results by researching (the lists in this thread are a good place to start) where people tend to go for what product. For example, Claude's for croissant. Payard for gateau. Madeleine for macaron. And so on. Thu Jan 15 14:19:10 -0800 2009 4326745 102095 vvvindaloo 7 4330130 Great idea. I'll go back and read through the thread and update my OP with a list cross referencing the pastry to the location. Folks if you haven't already said why you like a certain place, please leave a comment saying which pastry you thought was canonically represented. Thu Jan 15 15:10:16 -0800 2009 4329970 205845 foodsmith 1 4324712 Petrossian Bakery does a very credible job with pastries and cakes. www.orderinny.wordpress.com Wed Jan 14 05:39:53 -0800 2009 4321520 17412 xigua 2 4325272 also a fan of bergamote. if you're in brooklyn you should check out almondine--definitely as good as what i've had in france. Wed Jan 14 08:40:22 -0800 2009 4324712 14598 waxyjax 2 4326398 It's been a while (perhaps 2 years or so), but while I found their croissants excellent, I was very unimpressed with other stuff. I'm trying to remember if I got a chausson aux pommes; it was some kind of tart (perhaps pear rather than apple), and it did absolutely nothing for me. Wed Jan 14 13:21:41 -0800 2009 4324712 17058 Pan 3 4326611 hmm...chausson aux pommes are generally more like a turnover, which i haven't ever seen there. i have had their pear tart, and you're right--probably the most underwhelming items they have there. everything else i've had was quite delicious though. Wed Jan 14 14:16:48 -0800 2009 4326398 14598 waxyjax 4 4326633 You're right; I suppose it couldn't have been a chausson and was probably their pear tart. Wed Jan 14 14:20:16 -0800 2009 4326611 17058 Pan 1 4326669 If you're doing chocolate based cakes, La Maison du Chocolat compares quite favorably too. www.orderinny.wordpress.com Wed Jan 14 14:30:26 -0800 2009 4321520 17412 xigua 1 4327543 New place in Hell's Kitchen: Dousoeur Patisserie. Have only tried one thing, and it wasn't too exciting, but that's what I get for being a cheapskate. They did have some great artistry if nothing else. Run by 2 Parisian women (sisters?) 46th and 10th. Wed Jan 14 20:16:33 -0800 2009 4321520 77038 orthorunner 2 4327717 Interesting, I'm noticing a theme. A lot of places spend all their time making stuff look amazing but not taste amazing? Do you recall what you ate? Wed Jan 14 21:43:22 -0800 2009 4327543 205845 foodsmith 3 4330854 She called it something that sounded like "cannoli" but it definitely wasn't that. A little like an amuse bouche version of chocolate souffle cake. I think part of the reason it wasn't as good was that, being pre-wrapped, it probably isn't as fresh as the fancier things in the display case. I only had a few dollars with me (impulse buy!) so I was limited.... more reason to go back and try it out again! Thu Jan 15 20:42:27 -0800 2009 4327717 77038 orthorunner 1 4327791 Cannelles Patisserie, Jackson Heights, Queens http://cannellepatisserie.com/home.html Petrossian Cafe, 7th Ave between 57th & 58th Sts http://www.petrossian.com/Bakery-10.html Financier Patisserie, several locations near Wall Street http://www.financierpastries.com/index.cfm Almondine, DUMBO Brooklyn http://www.almondinebakery.com/ Wed Jan 14 22:39:07 -0800 2009 4321520 48389 racer x 2 4329656 Second Financier, specifically the Cedar St. location, for the croissants, which constitutte the Platonic ideal. Thu Jan 15 12:53:41 -0800 2009 4327791 216205 brillat4savarin 1 4327800 Above 96th St in Manhattan there are also La Tropezienne, 1st ave near 110th St and Patisserie des Ambassades, 8th ave bet 118th & 119th Sts http://www.patisseriedesambassades.com/menus.html (I haven't eaten at Patisserie des Ambassades, so can't vouch for the quality) Wed Jan 14 22:44:43 -0800 2009 4321520 48389 racer x 1 4329841 What about Bouchon?? Are the macaroons decent there?? any suggestions for some great macaroons?? Thu Jan 15 13:46:40 -0800 2009 4321520 230865 STA1985CH 2 4329867 Yes, the macaroons are decent. They also carry the city's best pate de fruits. Good call on Bouchon, STA. www.thelunchbelle.com Thu Jan 15 13:52:22 -0800 2009 4329841 110996 LeahBaila 2 4330326 Actually, the best macarons I've tasted so far that's recently out in NYC is by Itzy Bitzy Patisserie (link: http://www.itzybitzypatisserie.com/). It's recently sold (as of the past weekend) in the Tafu (on 51st St off of Lexington Ave), if you're not willing to order 2 dozens through the aforementioned site. Tina http://thewanderingeater.com Thu Jan 15 16:33:08 -0800 2009 4329841 15020 chocokitty 3 4330673 I have had a sort of obsession with macaron's lately, but have only been able to try them at Madeline patisserie (and la tulipe in westchester) since getting my first taste at 11 Madison park. I though Madeline's patisserie was good, but in my search for more macarons i came across Itzy Bitzy Patisserie, and read about Mitzy's class with Pierre Herme and first sale at the Brooklyn flea market. Its great to see that she is making great macarons and able to sell them at Tafu. I can not wait to try them! Thu Jan 15 18:58:01 -0800 2009 4330326 246333 ian9139 2 4335588 Bouchon Bakery's's macrons are GIANT, and sometimes soggy, and oddly gummy. The texture seems all off. They are very hit or miss dependent upon how old they are (seasonal ones tend to be a little bit better). But the flavors just don't seem worth the effort of buying. Very disappointing, especially in comparison to MItzy's or La Maison or Madeleine Patisserie (after they warm up a bit). Sat Jan 17 19:36:59 -0800 2009 4329841 10936 kathryn 1 4330411 I just tried a pain au chocolat from Ceci Cela today and it was DISGUSTING! It was AWFUL. Dry, flavorless, and there was hardly any chocolate in it. Probably the worst pain au chocolat I've tasted. Maybe that was a fluke? I can't imagine that a patisserie with the reputation of Ceci Cela could make a pain au chocolat that badly. I also tried a Doughnut Plant yeasted chocolate covered doughnut and it was lackluster. I should just learn to stick with my favorite places. Thu Jan 15 17:00:44 -0800 2009 4321520 255177 j.jessica.lee 2 4331511 What are your favorite places? By the way, I saw in another post that you're a professional violinist. I'm a professional flutist, and it's possible we might know each other. Fri Jan 16 07:18:23 -0800 2009 4330411 17058 Pan 3 4335386 the music world being what it is, we probably do! although if you don't know me from my chowhound id (i should have chosen something not as revealing!), we might not.... are you in an orchestra? my favorite place is patisserie claude as far as french patisseries go. i adore the pain au chocolat and the apricot tarts. the pain aux raisins is also delicious!!! i also love bouchon bakery, but haven't tried their croissants yet. their macarons are definitely not on par with the rest of their stuff, though. i haven't tried payard, financier, madeleine, or la bergamote, though i did step into payard the other day. nothing looked that good to me and the whole atmosphere felt very impersonal and it kind of turned me off. apart from french patisseries, i have other favorites in the city for sweets in different categories. :) what are YOUR favorite places? Sat Jan 17 17:44:32 -0800 2009 4331511 255177 j.jessica.lee 4 4337751 I honestly don't have French patissseries enough in this city to have clear favorites. Sadly, it's easier for me to find fault with the places I've tried. I'm a recitalist, chamber player, and orchestral freelancer (and I also play jazz.). I'm thinking it's possible we might have played a freelance gig together somewhere along the line. But you've gotta admit, there are a lot of violinists named Lee. :-) P.S. The URL for my website is on my profile. Sun Jan 18 19:58:43 -0800 2009 4335386 17058 Pan 2 4332648 I don't think it's a fluke. I think they just don't care. I just tried Ceci Cela a few days ago and will never return. I've been recluctant to go to Patisserie Claude since his retirement, so for this year's galette de rois I thought I'd check out Ceci Cela because they are near my office. CC didn't have any galettes up front, so they had to retrieve one in the back for me. I mistakenly thought this meant I would get a freshly baked galette. When I opened the box at home, I discovered that they gave me a cold and soggy cake straight out of the fridge. I didn't get the crispy, flaky almond goodness that I had been looking forward to. What a waste of $29. Fri Jan 16 12:23:56 -0800 2009 4330411 150203 sakura 3 4332670 Try Canelle in Jackson Heights. Authentic and affordable. Fri Jan 16 12:28:55 -0800 2009 4332648 97984 Will4Food 3 4335389 sakura, yes, claude did retire, but he's back and i'm not sure whether it's for good or just for fun. i saw him last week and i stepped in today for a pain aux raisins and there he was in the back as usual! when i saw him last week, i wasn't sure if i was hallucinating or not, but it really was him! Sat Jan 17 17:46:02 -0800 2009 4332648 255177 j.jessica.lee 1 4332826 Yes! Payard, of course, but just discovered a tiny patisserie in Hell's Kitchen called Dousoeur de Paris, on Tenth Ave near 47th st.. Owned by two parisian sisters, just had crispy, fluffy macarons and delish chocolat chaud. Three tables only, croque monsieurs, ets. VERY charming and special. Fri Jan 16 13:08:56 -0800 2009 4321520 184282 rmw102176 1 4334566 Payard, Petrossian, Bouchon Sat Jan 17 10:47:39 -0800 2009 4321520 249871 trixareforkids 1 4341745 another vote for Payard. Pastries/display most like expensive French patisseries. They also make a mean croque monsieur and some of the best macaroons I'vehad in NY. Francois Payard also published a great and surprisingly easy dessert cookbook. I've made several tartes and they've all come out perfectly. You could easily order it on Amazon or take a trip there and see for yourself. Tue Jan 20 10:58:55 -0800 2009 4321520 245339 preppie foodie 2 4341877 I think I just saw that book in the library. Is it about chocolate and pastries? Is there a gateau mille inside with green tea cream? If so, impressive book. Tue Jan 20 11:39:25 -0800 2009 4341745 205845 foodsmith 3 4344796 to foodsmith I think that might be a more recent book. The one I have has a yellow striped cover and something chocolatey on the cover. Wed Jan 21 11:15:11 -0800 2009 4341877 245339 preppie foodie 1 4342023 Sorry to hijack thread, but is there anything in midtown east? Tue Jan 20 12:21:33 -0800 2009 4321520 258624 wintermute2.0 2 4342037 Caffe Martier along 2nd Ave near 53rd Street. they serve baked goods from Balthazar. Tue Jan 20 12:26:45 -0800 2009 4342023 10578 RCC 2 4342578 Mitzy's macarons can now be found at Tafu. I haven't had Mitzy's, but if they are half as good as Pierre Herme's, they are definitely worth getting. http://newyork.seriouseats.com/2009/01/sugar-rush-itzy-bitzy-patisseries-macarons-tafu-midtown-east-nyc.html There are macarons at the HSBC bank on 5th Ave near Lord and Taylors. But I didn't like them at all. The truffles, while not a French pastry, should not be missed. You can also find some french desserts at Corrado Bakery at the market at Grand Central Terminal. And there's a branch of Le Pain Quotidien near Bryant Park. Tue Jan 20 15:40:17 -0800 2009 4342023 10763 Miss Needle 3 4342626 Corrado's pastries suck. (And I've tried them at several of their shops.) They look good, but do not taste anywhere near as good as they look. Payard's used to be a favorite, but on my most recent few visits, the tastes have been off (which is why I did not list them in my earlier post). Not sure what the story there is. Tue Jan 20 16:02:23 -0800 2009 4342578 48389 racer x 4 4342651 I think it depends on what you get as it seems that Corrado doesn't bake all of their stuff but just carries items from other bakeries such as Balthazar and Bouley. I haven't had too many pastries there -- the only one that I remember is a lemon tart and apple turnover, and both have been fine IMO. Probably not the best bakery in NYC, but there aren't too many choices in Midtown East. Tue Jan 20 16:10:49 -0800 2009 4342626 10763 Miss Needle 5 4342696 I shop at GC Market almost every Saturday as I live nearby. We like Balthazar and Bouley baked products, and so what particular items at Corrado comes from Balthazar and Bouley? Tue Jan 20 16:24:00 -0800 2009 4342651 10578 RCC 6 4344121 Unfortunately, I don't make it a habit of eating pastries due to some gluten issues (except for macarons which are generally gluten-free). So I wouldn't be able to tell you what came from what. Sometimes Corrado labels their sourcing of pastries. I would ask the people working there. btw, I just remembered I haven't had the lemon tart but the lemon square. Wed Jan 21 07:53:58 -0800 2009 4342696 10763 Miss Needle 1 4344471 Everyone knows about Payard, so I'll mention Financier, 3 locations in the Wall St area. it's a Laduree copycat. There is a post on it at http://spooninandforkin.com, or Lady M in the Upper East. Financier is much better than both. http://spoonandforkin.com Wed Jan 21 09:47:20 -0800 2009 4321520 259065 amedemonet 2 4344601 I do like Financier for some stuff, but I don't think I'd ever compare them to Laduree. I'm not sure what the basis of comparison is besides the fact that they're both French patisseries. Lady M's chestnut mille crepe (http://www.flickr.com/photos/aranciaproject/3054675753/in/set-72157609913444112/) is out of this world. The service can be a bit snooty (or just plain bad) sometimes, and the one latte I had there was subpar even though they use a pretty good bean, but their cakes are wonderful. I haven't been to Petrossian in a while, but it used to be a favorite of mine, notwithstanding the strange cafe area layout and generally poor service. However, some of their pastries are on offer at the La Colombe Cafe on Church St and I've found them to be just as good as I remembered. http://projectlatte.com Wed Jan 21 10:23:41 -0800 2009 4344471 10340 Peter Cuce 2 4474804 Financier is more like a Euro starbucks. It has good coffee (unlike 'Bucks) and the pastries are fine enough, but it's not Laduree. I do like it, though, for coffee when I'm in the neighborhood. Wed Mar 04 20:03:38 -0800 2009 4344471 184282 rmw102176 3 4485324 Speaking of Financier,,,, well not exactly,,, the financiers at Ceci Cela are awesome. Is the pastry authentic French? I guess it is. The chef is from France, and the pastry is delicious. Sun Mar 08 16:45:22 -0700 2009 4474804 118604 foodwhisperer 3 4506794 Oh please. Starbucks wishes they served pastries that good. Sun Mar 15 10:42:45 -0700 2009 4474804 48389 racer x 1 4507246 Ceci Cela is my favorite authentic French Patisserie. The best Croissants and lots of other yummy items! Sun Mar 15 14:04:34 -0700 2009 4321520 105867 chocolatechip 1 4995672 This is probably old news for this thread; Payard closed at the end of June 2009. As I haven't seen it posted, I thought I'd do it myself...now I continue my quest for a great coffee eclair. I've tried making them, but while I had a good shell and filling, I just couldn't get that glaze right. Has anyone tried to make coffee, or for that matter, chocolate eclairs? I just need the glaze part! Tue Sep 01 08:41:48 -0700 2009 4321520 113294 joannabar 2 4996488 Financiere is good for New YOrk. Payard was better, but is no more. Imho, hasn't been a really good French pastry shop since Jean Kahn closed Les Friandises. Tue Sep 01 12:24:09 -0700 2009 4995672 52499 ChefJune 3 4996529 I tend to prefer some of Financier's little cakes over those that Payard used to have. Tue Sep 01 12:34:18 -0700 2009 4996488 48389 racer x 1 4997427 Bouley Bakery in Tribeca. My favorite is their puff pastry with pistachio cream and fresh raspberries. It is proof that God exists. Tue Sep 01 17:30:57 -0700 2009 4321520 1093353 fm1963