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Jun 5, 2011 05:16 PM

Anyone been to Mille Feuille Bakery-Cafe in the village?

Just read about this new place. 552 La Gaurdia Place between 3rd and Bleecker. The baker apparently trained with Pierre Herme in Paris. Wondering if it's worth a visit.

552 LaGuardia Pl, New York, NY 10012

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  1. The quality was excellent; selection limited for now; service dreadfully slow and tentative.

    1. stopped in there saturday afternoon, tried the passion fruit chocolate and pistacho macron, they were pretty good and priced at 1.90 a piece. Selection is limited but I would return back.

      4 Replies
      1. re: jester99

        Thanks for the feedback. With the limited selection I'm wondering if it's worth a special trip. We're coming into the city just for the day and will be coming into Grand Central. The plan is to get good pastry and coffee and have a little picnic and then we're heading to the Met (Museum of art) so it's not convenient but we thought it might be worth seeking out. It does seem, though, that most of the really great bakeries are downtown as opposed to up!

        1. re: plafield

          I'd say the bakery is definitely worth a visit. It's a pretty short ride from 42nd st, you can enjoy your macarons in Washington Sq. Park which has just reopened and is beautiful with lots of shade, and you might want to check other lovely boutiques in the area, like Tea and Spice Company, just a block away from Mille-Feuille, for great organic teas and herbs. With a visit to the Met, that's a perfect day in the city!

          1. re: plafield

            Make sure you have a rain plan.

            I'm not sure I'd do Grand Central -> The Met -> downtown for just ONE bakery.

            However, if you DO go down to Washington Square Park, there are a number of places you could hit up for your picnic in addition to Mille Feuille%3

            Murray's Cheese for cheese, meat, antipasti

            my's Bread


            Patisserie Claude

            Bosie Tea Parlor

            Joe the Art of Coffee -- Ceci Cela croissants and/or Doughnut Plant donuts

            For coffee, I like the cold brewed at Third Rail a lot as well as the drip coffee at Jack's Stir Brewed. Joe the Art of Coffee for espresso drinks. Also Jeffrey's Grocery also has Stumptown drip as well as cold brewed iced coffee.

            ...and finish it off with a shared pint of Grom gelato (the price is actually reasonable if you get a to go container instead of 2 x their tiny 3.8 fl oz sized small).

            Murray's Cheese
            254 Bleecker St, New York, NY 10014

            Patisserie Claude
            187 W 4th St, New York, NY 10014

            Joe the Art of Coffee
            141 Waverly Pl, New York, NY 10014

            Jack's Stir Brew Coffee
            138 W 10th St, New York, NY 10014

            Amy's Bread
            250 Bleecker St, New York, NY 10014

            233 Bleecker St, New York, NY 10014

            Third Rail Coffee
            240 Sullivan St, New York, NY 10012

            18 W 29th Street, New York, NY 10001

            Bosie Tea Parlor
            10 Morton St, New York, NY 10014

            Francois Payard Bakery
            116 W Houston St, New York, NY 10012

            Jeffrey's Grocery
            172 Waverly Pl, New York, NY 10014

            Doughnut Plant
            220 W 23rd St, New York, NY 10011

            1. re: kathryn

              Thanks for the great info Kathryn. If the weather is nice we'll head downtown right off the train and make various stops at some of these places collecting pastries and will do a mid-late morning picnic in Washington Park and then head uptown to the Met. Has anyone actually tried the millefeuille at Millefeuille Bakery?

              If it's raining, we'll probably go directly uptown and do brunch/pastry at cafe Sabarsky and then the Met. We have dinner reservations for The Modern so it should be a great day!

        2. Just wanted to throw in two cents since my husband and I stopped by a few days ago and sampled their macarons in every single flavor they had. Well, he did before I could get to all of them. My husband is a macaron fiend and declared them very good, but not quite as good as Bisous Ciao (where we also had a grand tasting not too long ago.) He thought fruit flavors weren't as bright and clean and disliked chocolate in passionfruit macaron. He vastly preferred Mille Feuille's mocha to Bisous Ciao's though, more intense mocha flavor. I only got to try a few, and those I tried I thought were quite good. I especially loved their vanilla macaron, which is often my yardstick in how to judge baked goods. Strong vanilla flavor without being "too much" or cloying. I thought I would try rose flavor again (that would have been the only flavor my husband didn't want to get - he hates rose-flavored anything) and it totally fell short, the one at Bisous Ciao was much, much better. Overall though good macarons, saw some other stuff that I would love to try next time - brioche, etc.

          3 Replies
          1. re: uwsister

            After reading that the selection was limited at Mille Fueille Bakery, we went to Claude instead and bought an almond croissant (not bad) and then also had a chocolate donut from the Donut Plant that we purchased with our coffee at Joe the Art of Coffee. After which, we decided to stroll by and check out Mille Fueille and were quite surprised to find a fantastic selection of some very excellent looking things. The almond croissant looked MUCH better than the one we had from Claude and so did their plain and chocolate croissants. They had a lovely selection of other pastries and cookies and the millefuielles looks fantastic, in 3 flavors. I wished I had room to eat more pastry but I did have to try the macarons. They had at least 10 different flavors. I tried a chocolate, vanilla, and pistachio. They were all excellent, a great balance of cookie to filling with great consistency. A bit denser than my absolute favorite (Lauduree, Paris) but pretty great. Next time we'll be coming here for our breakfast pastry first! And the service was lovely! Plus, they have whole Madagascar vanilla beans for sale for $1.00 each! Here in CT, you can't find a vanilla bean for less than $5.00 so I bought a few of these to take home for my own baking. Next time we'll be coming here for our breakfast pastries first!

            Patisserie Claude
            187 W 4th St, New York, NY 10014

            1. re: plafield

              Just want to clarify (I tried to edit the post but it wouldn't work) that the photos in my above post are from Mille Feuille Bakery, NOT Claude!

              1. re: plafield

                Thanks for the report Plafield! I have had some luck with their plain croissants. Very fresh and flaky.

          2. Tried their plain and chocolate croissants today. Both were very good, especially the plain. They also had almond croissants available as well as cheese brioche around noon. Private chef friend pronounced them excellent, as did my friend's mother, who said "I don't remember having this good a croissant in Paris, ever." Really loved the plain. Buttery, flaky.

            The "limited selection" comment is kind of true in that they don't have eclairs, fruit tarts, quiches, but they have several kinds of cookies (pre-boxed), loaf cakes (tried a lovely citron cake sample), macarons, madeleines, financiers, and the namesake dessert. It's not a huge selection but it seems carefully curated. If you take a look at the online menu, it is pretty much accurate of what to expect.


            2 Replies
            1. re: kathryn

              Had both the plain and the chocolate croissants again this weekend--I think I prefer MF now over Claude!

              Had the salted caramel and triple vanilla macarons. There's a little too much filling to cookie, ratio-wise, and I think the cookies can be a little airier. But it was definitely good. Maybe not as good as Bosie. Need more tests, of course! Also I think the counter person was a bit clumsy, tossing four macarons in a plastic bag and taping it shut (and not very well).

              1. re: kathryn

                I was totally underwhelmed at bosie. i tried their macarons twice, both times letting them come to room temp and both times i felt the macs themselves crumbled instead of shattered (if that makes sense) and were lacking in the filling. then again, i am in the pierre herme camp and enjoy a good filling in my macarons. overall, i wouldnt recommend bosie- i think both bouchon and the macaron cafe are better. I am just waiting with bated breath for laduree now.

                Bouchon Bakery
                10 Columbus Cir, New York, NY 10019

                Macaron Cafe
                485 7th Ave, New York, NY 10018

                Bosie Tea Parlor
                10 Morton St, New York, NY 10014

            2. have not tired their crossaints yet but their macarons and their millefeuille are solid. I especially like their milliefeuille that has the pralines in it, adds a nice crunch.

              I tried their cinammon speculoos batons and they are great! Good with tea/coffee and good for something sweet

              2 Replies
              1. re: jester99

                yeah good baking here. the french baker really cares about his work. I would say try the macs and maybe the croissants. My only criticism is that the pastries are a bit earnest , trying to burst with too many flavors. The lemon cake is sooo lemony it gets a little perfume-like. The croissants are very delicate, and very very sweet. Seems like the baker is now trying to offer many more things like sandwiches and tarts, spreading his considerable talents a bit thin. A very nice work in progress.

                1. re: jester99

                  Would like to echo the plus reviews for the croissants at MF: best I know of right now in the city, bar none. I work in Soho sometimes and I make the extra trip past Balthezar and Payard. The Pain au chocolat is great, but the plain croissant is amazing: it has the perfect explosively flaky texture with a deep, rich baked-butter flavor permeating the tender layers inside. Yes yes!