We loved the croissants at Mille-feuille Bakery Café when they first opened, but the more we go back, the more we're convinced this little café is truly special.
Walk in and you're practically in the open kitchen; trays of croissants and sandwiches wait next to the cash register on the right, but more than half the space is devoted to the ovens and mixers and counters where owner and pastry chef Olivier Dessyn works the dough. Dessyn is a recent Paris transplant who's worked at the famed Pierre Hermé and trained at the Ritz Cooking School, and that level of training shows in the quality of the fantastic pastries. While we'd want to do a blind taste test before we go on the record as saying so, Mille-Feuille's croissants are up there with the very best in the city—they might well be our favorites in New York.
But we had a good time with the sandwiches, too, particularly the ones on Mille-Feuille's pain au lait; soft and squishy, with little resistance to the bite, it's a great sandwich vehicle. Most sandwiches use a mayonnaise and creme-fraiche blend, and quite a lot of it; the mayo-averse might not love these, but the addition of creme-fraiche does lighten it up considerably. It's great paired with ham or smoked salmon or egg. And any one of these sandwiches is offered with two macarons for $10—our kind of lunch special.
Click through the slideshow to see everything we liked at Mille-Feuille.