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Category: Bakeries
Neighborhood: West VillageChristopher St (1)
W 4th St (A, C, E, B, D, F, V)
9th Street (PATH)
"I love this place to the utmost. If I was cool enough to be one of those "work from home/cafe" types, I would park myself at City Bakery.…" read more »
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Ah, Paris. I went once and had croissants and crepes and other random pastries. So, while in the West Village one morning I spotted this famous Patisserie and knew I had to drop in.
Pain Au Chocolate...I love you. No, I really mean it.
I had to restrain myself and only buy one Pain Au Chocolate. As I walked to the train to work I could smell the buttery pastry through the paper bag.
Delicious, buttery, flaky, light-as-air goodness and chocolate-y with each bite. I savoured every morsel and tried not to let any crumbs escape. Oh my!! I think I just died and went to another place. (I ate this at my desk and I was glad no one saw the chocolate on my lips or the buttery crumbs on my dress.)
I am glad I don't live nearby...because I would be here at least twice a week like *some* people. The only difference is I'd be incredibly obese.
Au revoir, a bientot Claude.
I will most definitely be back...because isn't that why I go running in the first place?
The pastries here aren't fancy, nor beautifully presented, nor artfully arranged. But they are really tasty. You won't find the prettiest of pastries, but the croissants are flaky and soft. (Ask them to heat them for you - the chocolate in the pain au chocolat melted wonderfully.) The mille-feuille (napoleon) was my favorite - the pastry sheets are crunchy-flaky and the patisserie creme in between is divine (see pictures!).
There are only three or four small tables and the atmosphere is cozy, quaint, and townsy. There is no music. The lights are dim and the pastries aren't exactly glorious-looking, but they are very good.
I don't think Monsieur Claude (?) was there when I went, but the other workers weren't altogether friendly. Whatever. The pastries were good.
I've only been here once so I will have to return for a more well-rounded review. However, I figured I'd document the experience as I went along.
Patisserie Claude is a fine bakery, with fresh products whose glaze glisten in in the morning sun.
The selection is small, but strong, with various French classics to appeal to all tastes. I usually don't reach for the eclair or the tarte tatin, but I was intrigued by a palm-sized apricot tart, its rim dusted in powdered sugar.
It ended up being better than I imagined. The squishy, sweet-tart apricots nested atop a super-fragrant frangipane, all snuggled within a buttery crust as flaky as an actor.
I'll have to go back for a croissant. Some sort of puff pastry looked good as well.
Absolutely terrible customer service.
Last night I ordered a plum fruit tart and arranged to pick it up around 7:30, 30 minutes before they close. When I got there at 7:40, one of the workers was standing by door and I told him that I was there to pick up my order, he just pointed at the clock on the wall and CLOSED THE DOOR ON ME!!!!
I told him that it took me an hour to get there and that it was for my gf's birthday but he was just like.."Oh yea? Oh...that's too bad. WE'RE CLOSED!"
I don't care if they make their fruit tarts out of gold, I'm NEVER going there again. PISS POOR service.... I wish Yelp had negative stars to give.
So, I just moved a friend into the west village. I work in manhattan and have been exploring NYC for years now. Patisserie Claude was one of those disoveries that made me come down from my high horse of thinking I know where all the best places are in NYC. It is located in a amzing part of the west village right near parks and subways. The place is small, maybe seating 6 at most. But the food there is so delcious. regulars kept coming in as if they have known the owners their entire lives. From the coffee to the desserts, everything in this place is top tasting, Ask for your croissants warm!!!!
Enjoy
ah.... a cold morning.... the smell of rain... a coffee and a croissant - what else can a man ask for? (well - pizza and cold beer... I know...)
still - this one of the best croissant I have ever ate!!!
Phenomenal pastries.
8/15/09 I saw Claude there!!! We bought a cake- not custom made - as he's done for us in the past. (Chocolate eclair cake.... ) But an almond tart which we are going to carry in the water to a raft for a surprise cake on a lake.
Claude is there. Of course he's cranky.
And he's insanely talented.
But the coffee there is awful.
Best pastries in the village. :)
have a pear tart and eclair...you'll love them! Everything there looks really good!
I like Patisserie Claude for its feel good neighborhood bakery thing.
Makes me regret not having stepped in here before (I used to think that they ONLY serve eclairs here! but boy was I wrong!)
I was pleasantly delighted to find an array of french pastries including my absolute favorite napoleon, pain choc, and did I see an opera too?
It was too hot to stay in so I packed 2 napoleons to go and headed to meet a frn in an AC-ed cafe. The napoleons were fabulously sized and priced (tres tres delicieux!) and I got them both at a price cheaper than what I would have paid for one at Cafe Angelique... and the problem with the $7.50 napoleon at Cafe Angelique is it's not ALWAYS that fresh tasting AND it's far toooo big that I tend to feel overly guilty and stuffed just trying to finish one.... whereas here at Claude, the napoleon leaves me wanting more :)
I generally don't get croissants, as in, I don't understand why anybody would enjoy eating them.
Now I do.
I actually updated on 09/20/08 for this review.
Claude always closes for summer for his vacation. He is very French but this economy is affecting everyone that he had to open for summer now....?
I found this blog and thought it was a pretty amazing story and want to share.
http://apassionforfood...
I like his croissant. Claude creates his croissant like himself. Grumpy, visually not perfect or… Read more »
Claude was there. In the back. He did not come out to greet me, so I cannot comment on his personality, like many others have done here. That's ok- he doesn't know me and I didn't expect an elaborate reception or anything for walking into his store. I can comment on the pastry I had- it was WONDERFUL! I enjoyed every single bite. Unfortunately, I can't tell you what it was, because the girl at the counter appeared to only speak Spanish, and I really couldn't understand what she was saying. That's also fine with me- I'll go back, and I'd be willing to try more things I can't recognize- whatever I try is likely to be good. They got 4 instead of 5 starts for blah decor and bad utensils.
CLAUDE'S BACK. HE'S BACK!!!!!!!! And the croissants are exceptional, again!!!!!!!
I live about 30 seconds from Claude's and when Claude was there I'd go weekly if not daily. It got… Read more »
I saw Claude!
And he said "Hello" to me!!!!
Strange? Didn't he leave us? To go back to France to retire??
I was so focused to see what was in the showcase and not looking up; Thinking to myself: the pastries looks the same (?) Claude's replacement must have learnt a lot from the old master to the tee.
But HORAY "the man" himself (known to be grumpy) was there.
I've been a fan since Shoppsin was on Bedford and the city was filled with character(s). This is good news.
I was so happy to see him but didn't struck a conversation as I ate my
mocha eclair... I overheard him taking an order "Yes, 12 eclairs...."
Life is Good!!
God Save the City
I'm very confused by the praise of this place. Perhaps it has been taken over by new owners? Maybe I missed it's glory? Any way, compared to a bakery like Tartine in SF or Kelly's French Pastries in Santa Cruz you might as well be eating a Costco croissant. I enjoyed the plum tart but there was nothing exceptional in the texture to really make it stand apart. The eclair was coated in chocolate doughnut glaze. Huh?
My friend who joined me lived in France for a year and she was equally unimpressed. Bummer.
I had a special order for 2 dozen plain croissants and 1 dozen chocolate eclairs. I called the place up the day before, I told them what I needed and what time, and that was that. I came the next day, and my stuff was packed up nicely. It was about $75 all told (no quantity discount). Everything was extraordinarily fresh -- the croissants will still warm 15 minutes after I picked them up. It looks like the successors kept Claude's skills without any of the attitude. The people working behind the counter were actually very helpful!
I know its not France, but its the best croissant you are going to get in Manhattan. Be happy with that.
yummy amazing croissants and a real place in nyc
Update! Though I may still be shattered by the croissant's lack of shatter effect, the plum tart here is the BEST fruit tart I've ever had in my LIFE. I am including in actual France. The plums were slightly tart and dehydrated to perfection, the custard was creamy but not overpowering, the crust was flaky and delicious. Just so refreshing!
The choclate eclair was no slouch either. The eclair sponge was perfect, light, not doughy like that donut crap that passes for eclair in most places. The custard was creamy and chocolatey in that nice slightly dark chocolate way, not too sweet. Love!
Ok, I know I need to come back and try more (eclaire's, pastries, etc...) but I came here in search… Read more »
I visited this bakery a few evenings ago with the intention of picking up one of their croissants, but when I looked into the glass display case (prices and descriptions aren't listed anywhere) I couldn't see any! Afraid of incurring one of Claude's infamous retorts, I asked for one in a mouse-like whisper.* He responded that they were out, so I quickly pointed to an incredible piece of white, layered cake. While he packaged up my napoleon, the woman behind me started up a conversation with another visitor about how often she comes here. "I'm not even in the neighborhood, but I've been buying their almond tarts for years!" Everyone started chatting about their favorite pastries when I left. As I walked down West 4th Street, scooping the pudding-like napoleon filling into my very, very happy mouth, I knew that Patisserie Claude and I were destined to be friends for life.
*Never mind that the man who packaged my dessert wasn't Claude at all, but Pedro, the new owner. Ahh, je suis stupide.
Still open! (think they may have switched owners though, I only recently started going so let me know!)
Delicious tarts, delicious quiche, delicous cookies...
Just delicious, but that would be an understatement!
Love their aproicot tart, wine pear's not bad, and pear followed by apple tart would be next. Very simple, wholesome, but just delicious pastries, and the best cookies and macroons I've discovered so far!
The difficulty is watching my weight after I've discovered this place...
Such a welcome relief from starbucks!
I went two weeks ago when i first moved to this neighborhood - met Pedro and his wife and enjoyed the most amazing endive quiche. This was shocking as #1 I usually don't like quiche and #2 the thought of cooked, soggy lettuce mixed into a quiche sounded revolting - but sometimes at small places that have been around for years, you have to trust that what they sell is really good - so since Pedro said it is one of their most popular things, I trusted my fellow new yorkers and was not disappointed.
read about claude's ?retirement? on this site and was puzzled when I went today and met Claude (i was expecting Pedro). Claude was very friendly and I enjoyed the apricot tart immensely - not overly sweet like so many american pastries - this was perfect.
highly recommend - there is clearly a reason this establishment has survived for so many years!
Sunday brunch. It's a meal that can fill you up, right? So instead of going straight to brunch, we set our meeting place for Patisserie Claude. And all I can say is: Good call.
This was the Sunday morning after July 4th so, if anyone remembers, the city was practically empty that weekend. There was no one walking on West 4th Street and all the stores were empty. Well, save for one store - Patisserie Claude.
I love that the residents around here come in, with their unkempt hair, slippers and basically their PJ's, to get some crossiants, muffins and other assorted goodies. I guess they're like "Who cares what I look like, I got Patisserie Claude in my hand!"
Being the chocolate fiend that I am I got two chocolate crossiants. When I bit into it, the chocolate just melted in my mouth. And what I noticed upon biting: the croissant was still warm. I mean, it was actually a little hot, as if just out of the oven. I lucked out, boy.
And before someone lectures me, I did have the palmiers. Actually, more than my fair share of palmiers and yes, they are delicious. I ate so much, I thought I was going to grow wings and fly like a butterfly (because they're butterfly-shaped, for those not in the know).
Umm, I guess you can say that I recommend this place highly.
Just blocks from all those idiots standing on line at Magnolia is this AMAZING patisserie. It's so good I beg you not to tell your friends. The eclairs are so tasty I buy a dozen and usually only get home with 8. There is nothing below "excellent" at this small store front. Also has seating so you can have a coffee and treat in a comfortable setting.
This is the anti-Sex in the City spot. Bad lighting and cheap-o decor might make it lose points for some folks, but real NY'ers love a hidden gem such as this. Put it to the test: Ask your die-hard West Village friends about this place. I bet half will know it and worry that the secret is out.
Claude does smile and when he does, it's amazing. I've seen it. All you have to do is 1) speak a few French words - repeat after me "Je voudrais un eclair, un napoleon et une tartelette", 2) buy $20s worth of pastries and tell him that it's all for just you, 3) tell him that you've traveled the world and have not met a fruit tart to match his.
It works. I've done it. And yes, I've yet to meet a fruit tart that's better than his peach tartlet.
I'm in LOVE and I'm not afraid to shout it to the world. I just met the most perfect peach… Read more »
Yes. YES. OH. MY. GOD. One hundred thousand times YES.
Never mind the fact that this bakery and its lovably curmudgeony proprietor are within spitting distance of my apartment -- I'd trek to the ends of the earth -- or even worse -- THE OUTER BOROUGHS (j/k!!) -- to consume Claude's confections.
Palmiers are probably my favorite pastry. Seriously. Those little light and crispy butterflies have me singing the Reading Rainbow song ten times over. You know which one I'm talking about. And when you've had Claude's palmiers, you, too, will be flying twice as high as the butterflies in the sky. I have a friend who, after having two of Claude's mini palmiers, said "I think that's the best example of that type of pastry I've ever had."
While the atmosphere is really nothing to write home about -- with its sparse tables, fluorescent lighting, and lack of decor, this bakery would not look out of place if it were plucked out of the West Village and landed smack in the middle of Chinatown -- the lovingly crafted pastries and baked goods are worlds away from the assembly line items which we nowadays so often encounter.
I think Claude likes me. Maybe just a little. Or maybe I am just stuck in giddy post-palmier delusions. But when I went in for the second time in two days, he greeted me with a sideways smile and a "What can I get you, my dear?" with a little (jovial???) lift of his eyebrows. Maybe he likes me. Maybe just a little. Oh dear.
I think I have a new crush.
Update 5/3/08: Claude has been calling me "sweetie," and last night he gave me a white chocolate mousse tart. *swoons*
We have been going to Patisserie Claude for years. All the pastries have always been delicious and I did not even think the coffee was bad (like someone wrote below). However, since Claude left the quality definitely went down. Now Claude is back but the quality is not. I stopped recommending this place to my friends.
"Your craftsmen are indeed skilled, but the false cannot be true", said King Solomon while selecting the one fresh flower among ninety nine fake ones that Queen Sheba's advisors had placed to test his wisdom. The many yelp references to (Dessert) King notwithstanding, I see myself more as the humble bee that identified the one flower with honey inside enabling King Solomon to escape the predicament of looking foolish.
The place is the same. The customers haven't changed. The croissants and pastries also look the same. Heck, even the coffee tastes as bad as it always did! But this hardworking bee can identify that what one is eating is a product of Patisserie Pablo, even if the name outside the West Village bakery still says Patisserie Claude. Sadly, Claude has left the building - after handing over the reins to his able, longstanding sidekick, Pablo.
I've been a 'regular' at Claude for years (~2 times a week). I may not have been so for a quarter of a century, as were a few patrons, but a regular nonetheless. Now the benefits of this designation may not have extended to price discounts, but what they earned me was something I cherished. Claude knew I loved his Pain Au Chocolat, and every time I showed up to greet him, he would go to the back of his bakery and find me a warm one - as opposed to those in the display case. Trust me - there was absolutely NO comparison between the two croissants. That was Claude's reward for my loyalty of patronage. Later, when he realized that I loved the Espresso Mousse Napoleon, he would always let me know that he had some at the back, even if it meant cutting up a whole cake for a few pieces.
I can not be definitive about what made Claude like me. It could well have been my habit of having exact change, for Claude was always short of it. Or, it could have been my manners and politeness. Now I know no French but always greeted him with Bonjour and bid him Au Revoir. That alone was enough for him to greet me with a smile. His legendary temper and grumpiness aside, he respected courteous people and loathed those with airs about them. He sized me up pretty soon and by my second visit, had started to make small talk. Now, it takes me time to open up to anyone, but Claude could tell I respected his genius. He beamed when he learned that I visited him from the Upper East Side. "Ah, but you don't go to Monsieur Payard?" I told him that Payard was the only other place in the city, where I could consider myself a regular. He appreciated the genuineness of the compliment, and from that day would always let me know if there was something new in his shop. Slowly, I got to sample every single one of his creations - from Palmiers to macarons, from quiche to brioche, and all the tarts and pastries that he made.
But, Claude could also be cruel. There was a stretch of time when I didn't visit him for months. When I went back, he did not greet me with a smile. He still remembered, though, that I loved the chocolate croissant. Without my telling him what I wanted, he muttered "Pain Au chocolat?" and took out one from the display case! Ouch, I thought, I have let down Claude. To reinforce that I was now in the dog house, he smiled at the regular behind me and went to the back of the bakery to get him a warm croissant!!
Slowly, and gradually, I won him back. I would visit frequently, and at different times (he was more relaxed in the afternoons and evenings) and buy more stuff. One evening, when I inquired about his annual summer vacation in France, he dropped the bombshell that he would not take one this year for he intended to retire by the end of the year. I was shocked. He told me that he intended to retire to South America, now that his daughter would soon be done with her studies. "Tired of the heat in the kitchen. The long hours..." he continued mumbling words that I could no longer register. It seemed as if my world were swirling around me.....
And then one day, he was gone.
I have no idea why it impacted me that much! Given my love for all things sweet, I could easily find solace with other competent options in the city. But, it was as if I had opened my heart for the first time, to commit, and now there were only memories. Given the emptiness inside, I knew that I could no longer review desserts - and, switched over to a new passion altogether: pizza.
Time heals all wounds, and I have picked myself up, and started reviewing desserts again. I even had the courage to visit Patisserie Claude this morning and greet Pablo who remembered my usual: Pain Au Chocolat. I also bought a pound of cookies while promising to be back. I know I will, if just for the nostalgia. Claude delighted us with his artistry for years, and I will always be extremely thankful for that. Even, if he broke my heart by leaving without a word.
So, I had been adequately warned that Claude is a grumpy old man, but that he has the best Pain au… Read more »
It's a crisp Friday morning, and King and I hold hands as we quietly walk towards Claude's patisserie. The air whistles past our ears, inspiring fragments of forgotten tunes and quiet promises ahead. The wind sweeps hard like slaps against our faces, but palm-in-palm, we exchange warmth that's reassuring.
We reach the bakery, a safe haven in a side street of the West Village. The buttery aroma instantly seeps into the senses. It's early and the few, small tables are empty. I choose to sit by the window, and as I hang my coat on my chair, I gaze at the empty streets outside while taking in King's reflection on the window. I see him look back at me smiling as he approaches the infamously testy Claude. But--as if in sync with the warmth of pastries and hearts--Claude and his temper seem to fade for once into the background.
King emerges in the forefront instead, as I turn away from the cold glass and look up at him. He places coffee, two croissants, and an unfamiliar, rectangular dessert in front of me and then he sits down. He is watching me now with that smirk in his eyes as he leans his back against the window.
I smile, nervous, excited, and feel the warmth of the coffee tingling my nose. My glance escapes and falls onto the flakes of the crispy croissants. They look enticing, and I soon I discover the taste to be equal. The chocolate croissant sinks under my teeth; its sweet lump of chocolate liquefies on the tongue.
And suddenly, it feels like we're not in a small bakery in a cold New York winter, but on the set of a French romance, sharing croissants in springtime.
King notes the change in my demeanor and offers me more chocolate-filled croissants, more bittersweet coffee, more promises filled with longing. It all seems captivating, but I remind myself to remain disciplined, to deny myself the temptation and work with what I have. So I suffice myself with the exceptional croissant I've just had, and he pushes the mystery cake that he now calls "Espresso Mousse Napoleon" toward me.
Its caramelized crust is hard to break into, and the creamy layer beneath does not bend at my will. King suggests we let it sit before we try it. And why not? We have all the time in the world. So we sit there waiting, conversing, as sleepy-eyed passersby now watch us from the outside: two open-hearted people enjoying each other's company, untouched by the outside world, unscathed by the fact that it's Friday, the last workday of the week.
I glance outside the window just in time to catch a glimpse of a pair of eyes, longing for time to cease for him so that he, too, can come in and share a warm croissant, a thought, a sip, a feeling. But today, he must keep walking. Today, he's not the lucky one; we are. We are the ones who sit at Claude's, partaking in his delicacies, warming our hands, hearts, and palates.
By now, I've raised the little cake and placed it on my coffee cup. Its cream has softened, its form has become pliable, and even the coffee is still steaming. Each bite of cake melts in the mouth, but the thin layer of caramel shatters like icy glass against the teeth.
This taste is tougher to process than that of the croissants: It still offers placating sweetness, yet takes a battle to smoothen and swallow.
This taste lingers. This taste is the one that filters through the fluffy, buttery flakes and sweet chocolate of the croissants, and pierces through the stuff that Claude is made of.
The coffee washes over it in an instant, and soon, King and I stand up to leave. Hours have passed by now, and we walk out in the cold again. We still hold hands, and as we leave the French romance and enter the real world again, we take with us all of the tastes, our warmth, and flavors of the morning.
And though we don't quite know it now, later we'll play the memory back, and we'll remember it as bittersweet as if it were today. A taste of something sweet lingers in the heart long after it has touched it.
Me: (w/ sparkling eyes, tugging at my friend) Ooooh, look! So many different things! What do I want...What do I want...
Claude: (not smiling, just looming)
Friend: Uh, I'm full - you get something.
Me: (gazing at the mini cookies) Hmmmmmmm....this looks good, but so does this...
Claude: SIGHHHHH (out loud!)
Me: Should we just get one of each?
Friend: I'm not very hun---
Claude: (interrupts) No no. By pound.
Me: Huh?
Claude: BY POUND.
Me: Ahh, okay, I'll get one pounds worth of several. I want this one (pointing) and that one (pointing) and that --
Claude: (interrupts again) Shh, I do. (Grabs ones I don't want)
Me: But I don't want that one.
Claude: YOUWANTPOUND?! (Continues to grab ones I don't want).
Me: Okay, Thank you!! ....by the way, can I get a receipt?
Claude: ???? (Makes a sound that combines a grumble and a chuckle, scribbles on a piece of paper and hands it to me)
Hahahaha. I ended up enjoying all the cookies that Claude himself picked out for me (he did add some that I had picked as well). And my friend ended up eating some and liking it, too. Next time I go, I will have to try his croissants and quiche (as many of the yelpers suggest it.).
There isn't a single thing that could dissuade me from ranking this as the best pastry find in New York. The vibe may be strange, Claude my be grumpy some days, the coffee may suck big time, but if you pass this place by thinking it doesn't look much from the outside, you are missing the heart of this WeVil store that has clearly dropped in from heaven itself.
I don't even know what to tell you to try first ... the pear tarts are washed down by the tears of joy, the Neapolitan slices are silky smooth with the lightest crunch in the pastry, the macaroons by the pound (to take home and have one every now and then - ok, so they don't have preservatives, you will need to eat em quick - damn!), the eclairs so creamy its almost perverted, the brioche a mainstay (get em early - before everyone else).
So yes, I am just another voice harping on, but this place deserves every rant and rave that's out there!
I've visited Claude on nearly every one of my dozens of trips to NYC. Claude is not a man, he's a gallic gauntlet who must be run to acquire a brief hint of heavenly pastry. I mean pain au chocolat, of course.
My fourth or fifth visit I was up earlier than the vampires I was visiting and took it upon myself to visit Claude ALONE. It had been many months since I'd seen him and I couldn't wait to get into that little nest of butter and chocolate. Claude didn't recognize me, and his femme Vietnamese accomplice snubbed me in favor of a couple of regulars who sidled in after me. I had to get all east coast on them to get some attention, and Claude bristled. I asked for 5 pain au chocolat for myself and the sleepy-doos. Claude barked "Non!" Apparently, Claude anticipated some neighborhood folks would stop by later and was going to ration my take.
I suggested that it made no difference to him whether he sold them now to me (And, by the way Claude, wouldn't you rather I enjoyed them warm and fresh?) but, maintenant, he wouldn't hear it. "If I sell to you, I will run out." The two hipsters ordered a dozen between them, I didn't hear any guff. This is vintage Claude.
Claude presented me with a dilemma. He would provide three - I could eat one alone, then split the two with my four others. They'd be suspicious. I could bring all three back to the apt, then split them up. I'd be sad. Or I could eat them all, then report back that Claude was all out/wouldn't sell me ANY.
At this point, I still hadn't found a choc croissant to rival Claude's. I've now been to Tartine in SF and Ken's in Portland. Each has it's strengths, and reign far above any I've found elsewhere. Claude, cheers!
Usually when it comes to baked goods, I love looking at how pretty things look in the case, but not so tempted to eat. I'm just not drawn to cookies and cakes and pastries.
Walking in here, it didn't look like a high end patisserie, with the old flooring and spindly 2 tables by the window, and the case wasn't anything fancy. BUT, i wanted to eat EVERYTHING! I had such a hard time deciding what to get, and in the end went with a plain croissant. It was a really tough decision, but ultimately I realized that if I was to try anything else, it would start with a chocolate croissant, then a quiche, then that little tartlette, then that little goodie, and then that one, just to try, and then of course that other one over there, and, and......and then my friend waiting outside would have been really mad.
The croissant was yummy, slightly crusty, perfectly flaky, and soft on the inside. Melted in the mouth.
My visit here may have spawned a new taste for baked goods.
I have read about Monsieur Claude's croissants and pastries being one of the BEST if not the BEST in all of NYC! I have walked by the Patisserie many, many, MANY times purposely! This is because I am a HUGE croissant fan, namely the plain butter croissant! I didn't trust my ability to refrain from eating more than ONE and was afraid after reading all the positive reviews raving about Monsieur Claude's pastries that I would agree and end up gaining 1000lbs from the croissant consumption!
I FINALLY made a long overdue stop to the croissant temple last Sunday to pick up his infamous chocolate & butter croissants for friends visiting from VA.
I strolled in this small cafe pretty early on Sunday and there were people already in line and seated. As soon as you walk in, you are immediately engulfed in the wonderful smell of butter! It's DIVINE! I broke out in a sweat because I didn't see any of his infamous chocolate croissants behind the counter!
Monsieur Claude was in the back working his magic. When it was my turn to place my order, I asked for 4 butter & 2 chocolate croissants. They were fresh from the oven and hot to the touch!
Let's just say, if you are watching your "girlish" figure, STEER CLEAR of this place! The croissants were light, SUPER buttery, and flakey without being soggy or too doughy. It was SO GOOD with the cup of coffee I had, I inhaled NOT ONE but TWO butter croissants! UGH....it was worth the guilt I endured though!
I have never actually met M. Claude.
I have never actually been to Patisserie Claude.
I have, however, consumed a great many of the more breakfasty items on offer, because one of my coworkers (who is a GENIUS. GENIUS, I tell you!) brings in a box of croissants, pain et chocolat, almond pastries, etc etc etc. every Friday morning.
There are days when the only thing getting me out of bed on a Friday morning is the prospect of a Patisserie Claude croissant.
Seriously, this guy should be on my company payroll. I don't think anything would get done without him.
Update: "Almost pastries"?????? Was I drunk when I wrote this. I meant to write "almond pastries". Correction made.
GO GO GO NOW!!! CLAUDE IS RETIRING AT THE END OF THE YEAR AND CLOSING DOWN THE SHOP. :( (info as of Aug 08)
I live next door, so I hit this place hard and often. The pastries are so delicious, it should be a crime. The croissants are all EXCELLENT, although the butter is a simple masterpiece. I also love the mini quiches. There's a few small tables, but I prefer to take my croissants to go. Everything is conveniently hand sized and perfect for eating and walking. The young woman who mans the register is very sweet and efficient. Claude may be a little snarly, but honestly it's not like he's chasing people out the door. His snark is part of the charm of the place. Mmm so good.
ps. Recently bought a plum tart (good deal, 7" tart for $12) and it was PHENOMENAL! brough it to a birthday party and was a little embarassed that people finished it in no time flat but there was still cake left over (and it was a chocolate mousse cake from Payard, so you know that was good too). The crust of the tarte was sort of like the butter croissant, so amazingly good.
Small hole in the wall... if you are not careful you will walk right by it - and miss out on an exceptional new york experience. Maybe the occasionally long line out the door will cause you to stop?
The croissants are buttery and flaky... the pan au chocolat is very good. I haven't ventured into many of the other pastries (yet) but the quiche was amazingly good (vegetarian).
The coffee was ok... but pair it with the food... sit down at one of the four marble top tables and you won't be disappointed. This one is definitely pocket friendly.
I'm sorry to say this but these croissants are overrated. I have had the plain, chocolate and almond and they're just wayyyyyyyy too heavy. They are flaky and all but they literally way a pound each. That just can't be right.
Claude, on the other hand, has been nice to me every time. Hmm...
I have nothing to say that hasn't already been said, but I just want to contribute another positive rating for this place. Best on a rainy day.
for the best croissant in new york
As for as eclairs, you will be better off trying a cream puff at Beard Papa. See my reviews for more!
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