Yesterday, we checked out our
the best bakeries in New York City for cakes, cookies, and more; this morning, it's all about the pastries. While you'll find croissants in just about any bakery,
good croissants, tender and flaky and buttery, are much harder to find, as are almond croissants and
pain au chocolat. But you'll find some excellent ones in these New York bakeries, along with tarts and caneles and palmiers and much more.
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At
Patisserie Claude on West 4th Street, the
Apricot Tart ($4) might not look like anything special. Bumpy, not especially sleek or perfectly cut. But looks aren't everything.
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Sharing is good, but sometimes you just want the whole thing for yourself. No worries, it's understandable. There's some inherent satisfaction in being able to devour an entire cake, as opposed to just a wedge, slice, or square. Here, we've rounded up five cakes we love, individual-sized treats where you can eat the whole affair to your satisfaction.
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Recently, I've been obsessed with ordering
mini-cookies by the pound. I love the variety, and it satisfies my frequent indecision; this way, one can have a bit of everything by the pound without having to fully commit to just one type. My two go-to places for these cookies are
Patisserie Claude in the West Village and
Blackhound Bakery in the East Village.
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A good croissant is hard to find. To turn a butter-based dough into a pastry that's simultaneously soft and flaky, shatter-crisp and mouth-meltingly tender, is a difficult thing indeed. Where is the best in New York City? We found out.
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[Photo: Kathy YL Chan] The little cakes at Patisserie Claude are just the perfect size for one person, post-lunch. While the croissants are now hit or miss, and depend on the day, I've always found their cakes reliable and...
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[Photo: Kathy Chan] On mornings when a croissant alone from Patisserie Claude isn't quite enough, chase your morning meal with something a little sweet. The éclairs, in chocolate and coffee, are a rich affair, better suited for the evening;...
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At Patisserie Claude, the anatomy of an apple tart includes a crackly butter crust, thin sliced apples, fruit glaze, and a sugar dusted rim. I'm still a firm believer that the patisserie churned our higher-quality products when Claude was...
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As of a few months ago, Patisserie Claude was the sort of independent shop that hardly existed in Manhattan anymore—especially in the West Village, where skyrocketing rents have displaced many mom-and-pop operations. While the sometimes ornery, sometimes charming Claude...
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Kathy Chan's previously reported news about Patisserie Claude in the West Village has been confirmed at Chowhound: Claude has turned over the patisserie to his right-hand man Pablo, and it will reopen in a few weeks after renovations are completed....
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