Brand-new bakeries

Sugar fiends never had it so good. This year, a fresh batch of bakeshops---from haute French traditionalists to all-American joints---are cooking up irresistible treats.

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  • Photograph: Jakob N. Layman

    Maison Ladure

    Maison Ladure

  • Photograph: Jakob N. Layman

    Maison Ladure

    Maison Ladure

  • Photograph: Jakob N. Layman

    Maison Ladure

    Maison Ladure

  • Photograph: Jakob N. Layman

    Maison Ladure

    Maison Ladure

  • Photograph: Jakob N. Layman

    Maison Ladure

    Maison Ladure

  • Photograph: Jakob N. Layman

    Maison Ladure

    Maison Ladure

Photograph: Jakob N. Layman

Maison Ladure

Maison Ladure

Maison Ladure
Francophiles flipped when word got out that this revered Parisian macaron house would open a spin-off in New York. This location—which receives weekly shipments from France, stored in pressure-sealed containers—has had trouble keeping all 14 flavors in stock since it opened in late August. On weekends, the entire space is filled with a snaking line of well-coiffed Upper East Siders, all patiently waiting their turn to pick from macaron varieties ($2.70) like pistachio, orange blossom and raisin-cinnamon. Befitting its tony clientele, the luxe shop puts a premium on design, offering its treats in exquisite packaging, including the classic mint- or lilac-colored cases, ebony boxes with white-wave trim and hot-pink patterned showpieces created by British designer Matthew Williamson. 864 Madison Ave between 70th and 71st Sts (646-558-3157)


Mille-Feuille Bakery Caf | Maison Ladure
Zucker Bakery | Doughboy Bake Shop | Bien Cuit

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