We’ve changed the operations of a traditional bakery so we can make your pastries à la minute.  Fusing together a retail bakery with a restaurant service kitchen, here more than 70% of the menu is finished, assembled, or baked right when you order them. Our brigade of pastry chefs believe in the importance of time as an ingredient. A freshly baked madeleine will always taste better than one that has been sitting out for a while. For Chef Dominique and our team, eating things at the wrong moment is just as bad as over- or under-salting your food.

In our fully opened kitchens, you’ll see our cooks emulsify lemon curd and European butter for your freshly made Lemon Yuzu Tart. We’ll fold your chocolate mousse to order so it is fluffier than air. And we aim to have everything done for you in the same amount of time it takes for you to get a latte.

No gimmicks, just the best and most genuine versions of pastries we can create at the perfect time for you to eat it.

Can I bring my items to go? Absolutely. Just like a regular bakery, our items can be packaged, but you benefit the most from eating them fresh. Think of it this way: you can bring your hot sandwich home to eat, but it won’t be good if you wait too long. (We recommend eating everything the day you purchased it.)

Do I need reservations? No, we are a free-seating cafe. Please order at the counter first, then find your seat.

Does this mean items in the pastry case are less good? Not at all. Some items actually taste better with time. Think about the tiramisu – the longer it soaks, the more delicious.

Do you sell the Cronut® pastry? No, that is offered at our sister store Dominique Ansel Bakery, which is within walking distance in Soho.