- READER REVIEWS
Mon-Thu, 8:30am-10pm; Fri-Sat, 8:30am-11pm; Sun, 10am-10pm
Nearby Subway Stops
A, B, C, D, E, F, M at W. 4th St.-Washington Sq.; 1 at Christopher St.-Sheridan Sq.
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While Tanya Ngangan was studying fashion design in Paris, she developed a taste for more than Chloé and Chanel—she also fell in love with authentic Parisian pastries. Back in New York, she worked for Gordon Ramsay before opening this authentic French macaroon boutique with her partner, French businessman Alex Warzee. Tanya had a specific vision: The store would be a sophisticated showcase for her traditional baked-from-scratch almond and egg white morsels. The sleek black-and-white space doesn’t have chairs or tables, but there is plenty of space for loitering (much like a French grab-and-go patisserie). The absence of clutter means that nothing competes with her delicately decorated, brightly hued creations. Echoing the chef’s background in fashion, the collection is composed of Classics and a rotating range of seasonal offerings. The Fleur, collection, for example, includes violet, rose, poppy, jasmine, and green tea cookies, while Fall/Winter heralds options like chestnut and salted peanut butter and jelly. Base ingredients are locally sourced, but specialty additions are culled from across the globe: fresh vanilla from Tahiti, rosewater from Iran, ground pistachios from Italy, sea salt from Brittany, and of course French dark chocolate.
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