Patisserie Claude Is Not Going Anywhere

Editor's note: Every afternoon we like to post a short Sugar Rush to end your day. Think of it as the dessert to your daily blog reading. —Zach

A Chowhound post in August spread word that the West Village's beloved Patisserie Claude was set to close at the end of the year. What would this city be without Claude's pain au chocolats, golden brioche, quiche and most importantly, the plain croissants—blissful buttery wonders warm from the oven? I paid numerous visits upon reading that post, fully intending to savor every flaky bite of those croissants before the bakery vanished off West 4th Street. I made nighttime trips for bags of tiny palmiers, chocolate éclairs, and lush meringues wondering what I would do without Patisserie Claude in my life.

Claude's never been a fan of publicity and when I called to inquire if they were indeed closing, I was told, "If we close, we close, if we don't, we don't. Bye-bye." But word of mouth has it that even though he fully intends to return to France, he will be turning the bakery over to an apprentice who will keep it open. I've heard this from more than one loyal patron, so remain hopeful that by years end, despite losing Claude (the man whom I solely associate with the best croissants in the city) there will be someone to continue upholding the standards of our local Patisserie. It won't be the same without him—it could never be—but a little something is better than nothing.

Patisserie Claude

187 W. 4th Street, New York NY 10014 (b/n Barrow and Jones; map) 212-255-5911

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