(Photo: Danny Kim/New York Magazine)

Even in this delivery-happy city, some things just don’t travel well. To the short list (ramen, Neapolitan pizza) add freshly baked French madeleines, those soft, scalloped mini-cakes that can usually be found in a blissful, warm state only at the end of an elaborate meal at a place like Daniel. Now devotees can cut to the chase at Dominique Ansel Bakery, where the owner, a former Daniel pastry chef, bakes the tender, buttery treats to order after 3 p.m. Friday through Sunday (ten for $4.25, twenty for $7.50). Ansel will grudgingly pack them to go in their little paper baskets—as if they’d make it past the end of the block (189 Spring St., nr. Thompson St.; 212-219-2773).

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• Archive: “Restaurant Openings & Buzz”
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• Table of Contents: Dec 19, 2011 issue of New York | Subscribe!