Patisserie Claude
187 W 4th St
(between Barrow St & Jones St)
New York, NY 10014 (212) 255-5911
- Nearest Transit:
Christopher St (1)
W 4th St (A, C, E, B, D, F, V)
9th Street (PATH)
- Price Range: $
- Accepts Credit Cards: Yes
- Parking: Street
- Wheelchair Accessible: Yes
14 reviews
Neighborhood: Queens/Long Island City
"ADORABLE! I tried their nutella crepe cake and sealed my fate as a regular customer to this new bakery-eatery on Broadway. The place is so…" read more »
49 Reviews for Patisserie Claude
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.
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06/15/2008
I'm in LOVE and I'm not afraid to shout it to the world. I just met the most perfect peach… Read more »
Ok, I know I need to come back and try more (eclaire's, pastries, etc...) but I came here in search of the perfect croissant. I was certain, from all the reviews, that I'd finally be able to find a croissant on par with those I used to tote triumphantly back to my friend Aline's apartment in the Bastille area, after muddling through some terrifically terrible French at 7am in Paris.
Maybe it was the humidity that day at Claude's, but the "shatter effect" was uh, not in effect. The flavor was delicious and I went back and bought a chocolate one after eating my plain, as well as a bag of his spectacular Palmiers. However, I sadly had to admit that nothing in New York will ever, ever, magically transport me back to Paris (except for a plane leaving JFK).
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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.
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Yesterday I had to get an eclair. I walk in and the ladies are gone only Claude - yikes. I was prepared but he was incredibly sweet to me. Maybe it is because he knows I love his eclairs, his tarts and swoon over and maybe he knows he has ruined me for all other almond croissants.
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Fantastic chocolate croissants! The best I've ever had, the perfect amount of chocolate (because so many places don't have enough). Claude makes each and everyone himself, and each and every one is flaky, tender, just slightly crunchy and perfectly chocolate-y. Delicious!
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I left my heart in Boston in the care of Clear Flour Bakery, and I've been searching since I moved for anything that comes close to that quality. I won't say I've found it in Patisserie Claude but I'm definitely getting closer. The croissants here are good, but they're a tad denser than I like - I guess the best way to describe it is that they're a little too bread-like in texture. The fillings, on the other hand, were excellent.
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This tiny little bakery has a flakey chocolate croissant that is oh so delicious. This is probably my second favorite chocolate croissant. My first being Rose Cafe in Venice Beach, CA. They do the same with the chocolate inside. It's kind of melty and it's spread throughout the pastry on the inside, so just about every bite has some chocolate. I don't like the kind that has just a nugget of chocolate in the center. It looks like a turd.
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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*
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I found heaven in a chocolate croissant. And until you've tried one of Claude's chocolate croissants, you can't dispute me. Buttery, flaky, and squishy, oozing chocolate, not the lump you find from most other places. It will be tough to refrain from indulging every morning - I may have to start running 10 miles a day so I can keep my girlish figure and still enjoy this delicious treat! But it'll be worth every heavenly crumb...
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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!
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.).
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After hearing about Claude several years ago I have made it a habit to venture down there at least once on every trip back to the city. The calories are well worth it!
One question - is he closed during most Augusts? I seem to recall something like that. I'm back in the city next month and was already planning my visit to see him.
Thanks!
Claude is wonderful -- always has been. The croissant and coffee are a perfect respite. And all Claude needs is a "Bon Jour" and a "Merci" and there is no gruff exterior -- but when you walk into his shop, understand that you're walking into France and so speak like the language. And you will find that ALL French appreciate it if you just try. So try a croissant (you'll be delighted) and try to say Merci Beaucoup, and Claude will be delighted.
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Absolutely delicious! The chocolate is perfectly textured and the dough is just the right amount of flaky. Perfect with strong coffee.
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!
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you can't walk by patisserie claude without being lured in by the aroma of fresh croissants being made... this of course, poses a problem since i live across the street from this wonderful lil' bakery.
there have been nights when i walk by at 1am, when its closed, only to see the owner/baker in the back baking his goods. he's serious.
once, i went in and was on my cell phone trying to figure out what to order with my family member on the line, and he came out from the back to tell me to get off the phone. that's serious. and i respected the place all the more after that.
oh, and they only have whole milk for coffee... which is another thing i love and respect.
note: i think if you want to buy more than a dozen of the croissants, you need to preorder. the plain are so good and buttery... and the chocolate ones are well, amazing. i haven't even tried anything else there... there's no need to.
oh, and there are a few tables inside if you want to sit & eat (croissants are messy walking-and-eating food).
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I've been wanting to go here for a year after reading so many reviews here on yelp, but circumstances had prevented me until quite recently. I must say this place is a gem. The croissants were perfectly buttery and flaky, be careful when eating these because you will be covered in delicious crumbs. The apricot tartlet was the perfect size and didn't sit too heavy in my stomach. I really recommend Claude's Chocolate Mousse cup; I'm sure I looked like an idiot walking down the street eating this, but it was so tasty. The Mousse was perfectly whipped, so it was light and airy, and the texture was very smooth and silky. It was perfect.
My mom suggested that Claude "Baked all of his cheer and happiness into his pastries, which leads to his gruff exterior." I have to agree.
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Claude scares me. He is unsmiling, sweaty, gruff and french. Most of the time, he mans the store alone. But then he smiles when i break out my rusty highschool french. I try. He appreciates. "Merci" is repeated a lot.
His quiches are the creamiest, yummiest i have ever eaten. The palmier and petit fours are perfect.
Merci beaucoup monsieur claude!
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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.
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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.
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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.
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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!
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.
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I recently discovered this little gem. I don't have much to add to the reviews here. The croissant is extremely buttery and flaky. If you like that sort of thing, or are in the mood for it, its perfection! I don't think I have ever had such a buttery croissant, anywhere. I finished my croissant an hour ago, and the butter still lingers in my mouth. But there are just some days when you don't feel like eating something so heavy and buttery. On those days I would recommend the brioche, which is also quite buttery but not as heavy as the croissant. Its a bare bones establishment, simple yet what they have is good. $1.70 for a croissant is kind of expensive though, if you ask me. I have yet to try the other items.
Edit: must upgrade to 5 stars based on the coffee eclair alone.
Coffee eclair: absolute perfection. A MUST. Has that deep, espresso aroma and flavor. Love it.
Chocolate mousse: meh.
Hazelnut cake: Like biting into a block of butter. So good, yet so bad.
Chocolate croissant: my absolute favorite.
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Why review Claude? The fact that there are 18+ reviews for Patisserie Claude explains that this bakery is a must if you are going to make a list of pastry in this city. My suggestion is before 10AM have Claude's Almond Croissant in the afternoon the Caffee Eclair (sp) is a must. Remember, they close for much of August like any good European bakery.
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Pizza. I think we were talking about pizza. My trainer and I were driving up and down those steep hills of San Francisco debating about where to get the best pizza when he made some analogy to express how good the pizza was at this one place. He said, "Blah, blah, blah" and all I heard was, "To blah, blah, blah would be like the french calling a croissant bread." Now that may not make all that much sense, but it stresses the fact that croissants are not just bread. They're something special. To make a great croissant, one must have a great recipe, use lots of butter, be able to roll it out well and into a rectangular or crescent shape. Patisserie Claude exhibits great croissants. They're never burnt, they're tasty, filling, and crunchy. Plus his croissants put my Pillsbury to shame. Claude offers them plain, with chocolate, and from reading the reviews also with almonds. I'd like to try them all. I'd like to sit and read the morning paper with a cup of Joe and savor each bite over the NY Times. That to me would be the perfect Sunday morning.
Patisserie Claude is nothing fancy. It is a little hole in the wall but it makes West 4th. Do you read me? This little shop makes walking through the Village worth it. A street otherwise filled with pubs, sloppy cheap eats and sex stores galore- the true treats are the pastries at the Patisserie Claude. I admit the first time I went to Claude, I didn't buy anything. Too stuffed, I only tasted what Jess M bought- a bag filled of goodies.
Months later, I returned on a whim and bought a chocolate croissant. It was THE croissant. I ate it in seconds as I walked down West 4th. It made me want to slow down my NY lifestyle and take some time to enjoy that croissant but it was so good crumbs were not enough to satisfy the tummy. The tummy needed the croissant. Brain, tummy, and tastebuds need to somehow get together and work it out. Memories of La Boulangerie at the Hilltop Mall came back. And today, as I ate a croissant off of the office breakfast residuals, I thought, "What a piece of sh*t croissant." I here on vow to never again eat a croissant from an imposter. It's only Patisserie Claude from now on. And Paris. I'll make an exception if I ever set foot in Paris.
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I like his croissant. Claude creates his croissant like himself. Grumpy, visually not perfect or attractive but taste brings back to France.
I like Claude. I like his pride as a patissier and makes thing only French way. Like Yelpers mentioned here, he takes two months off every summer (I live not too far from him for 17 years) and never misses.
Whatever he creates, they all look like him....grumpy but authentically French. When I was a poor student in Paris and loved the patisserie, I decide to check all patisseries in Paris before I finish school and I did. I found high end like Le Notre or some patisseries on rue de Passy. Their creations are visually perfect. There were other Patisseries in off-neighborhoods that really cater to blue color locals. The pastries may not looked good but taste was definitely there.
When I was vacationing to south of France, Saint-Tropez. After coming from the nightclub one night or early morning, I was guided by aroma of early baked croissants. The place was rustic and no pretension and warm orange glow in the room. I saw guys working. They were grumpy, messy but I felt pride in what they do and create. The croissants were warm, flaky and buttery. I see the same when I go to Claude.
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Claude is not just grumpy, he is nasty. In the span of about 5 minutes he told two customers, including myself, to "get the fuck out" because he could "not stand for this shit"-- the shit in question, in my case, was taking a seat at an unoccupied table (while 2 other tables remained unoccupied), while waiting for my friend before ordering. Needless to say, I have not tried the croissants, but I don't think anything is worth that kind of verbal abuse! I can't imagine anyone would come back after that!! Anyway, I'm still on the hunt for a french patisserie complete with a *cozy*, *welcoming* environment, big bowls of lattes and delicious, buttery croissants. Claude, I'm sorry to say that I'm not giving you a second chance to insult me!
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i have an uncle, a brilliant academician, who, even though he loves french food, just doesn't like the french much. he claims they're antisemitic, that it's something deeply embedded in the nationalism and culture. which seems an archaic concept to give life to, to the point that it makes me want to pull the shades and take to bed. but then sometimes when i listen carefully to people talk when they think no one's noticing, or they just feel very safe and comfortable and don't pay attention to the implications of their language, i can hear threads of racism or whatever and i think THEY'RE archaic and can we just move on, please? it's a goddamned gotcha kind of world sometimes, and while denial has its benefits, change isn't gonna happen without a dose of reality either.
my uncle being an avocational historian also told me that the french peasants buried small fortunes in gold and jewels in their land because of the french revolution when robespierre and his merry reign of terror attempted to take it all away, so the peasants hid it and there it remains to this day, which has a profound effect on french mainstream politics and culture and its ability or lack thereof to change and grow.
i think about these things sometimes because i love croissants. in my world, nothing good is ever unconflicted, and that's just how i see things, my friends.
which brings us to claude's. as the search for the true french croissant in new york continues, this is an obvious next stop, largely because atif i. said it must be.
claude is an authentic transplanted french pastry maker. he is a little rough around the edges, in french they call that "charm." i have no problem with it. he does not say, "no croissant for you!" if you look like an american dweeb, which i am not above admitting i sometimes resemble to certain unsuspecting pairs of eyes, he just sells you what you want without a bunch of patter. and that's ok, because in new york we all do business and we're not all friends.
i've been in the shop a few times now, and i've had: lemon custard tart, carmelized apple pastry, a pear custard gelatin over a sponge cake pastry with the word PEAR written in chocolate script on top, and of course a croissant. i also have my eye on the napoleon. all were first rate. better than first rate. i don't even like lemon stuff, but it was so creamy, in a crusty mini pie shell, with perfectly balanced flavors, that i simply devoured it. the croissant was delectable, with that rich chewy buttery inside-out taste and flaky exterior that marks the real deal.
i've given this a lot of thought. claude's croissant does not resemble the classic general mythologically idealized croissant. it's more like, if you were in paris and you went to ten boulangeries you would have ten very distinctive niche croissants, none of which would be classic per se, which only if you averaged them all out would amount to an idealized classic one. claude's is one of the ten, an excellent, authentic, singular, sort of single-malt croissant, if you catch my drift.
the apple pastry had a caramel sauce baked into it that darkened the flavor and really punched it up, fantastic. i know this because i got up the nerve to ask, and he let his secret slip. now isn't that just a french thing to do? little by little i fully intend to bond with m. claude. on my last visit i tried a quiche after witnessing a french dad and his three kids order half a dozen of those little pie-like things and then hunker down at one of the tiny tables with spoons scarfing them down, followed by sweet pastries for dessert. way to go, france! the prices for whole cakes and pies and such range from $13 to $18, which is not bad. i suspect if you brought home one of the apple ones, you'd have a table full of moaning raving dinner guests.
so i'm not just a customer now. i'm a fan.
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The best quiche in town and the place has just got so much character.
I've always been curious about Claude's. On a gentrified street like W4th, it stands out with its plain, somewhat dated-looking store front. Inside is even more spare, if you didn't know anything at all, you'd think it's just some plain ol soon-to-be-evicted pastry shop with bad cannolis and over-sugared store-bought donuts. Heck the pastries here don't even look anything like those precious little fiddly things you've become used to at every other "gourmet" place in town.
Then you give the pastries a try. Then you realize these are going to be some of the best gawddang pastries you're gonna get for a while.
I always get their quiche. They frequently change the fillings but they're all always SOOO good. I bet you they use full fat cream in the custard because those little babies taste so smooth and creamy there can be no drop of half and half in there. The even better part, one that is too often overlooked by most places, is the quiche pastry. I don't know how to describe it but in my opinion, its texture and soft:flaky ratio goes perfectly with the quiche. It's SO good at the store and it's still just as good if you take it home and warm it up in your toaster oven the next morning.
Many people have raved about their croissant. I think it's alright. It is very flaky indeed and the interior has a nice light touch of sweetness and the right amount of chewyness. I'm partial to overly flaky croissants...actually dare I even say, I find that the flakiness of Claude's croissants are a bit....plasticky? (gasp!!! that's really just my opinion).
I read up a bit about Claude's online, maybe some of the reviews here also allude to his background. Supposedly he's gruff because he thinks Americans are just plain rude. This is because in France, the custom is to offer greetings whenever entering a store and saying goodbye when exiting. Just plain custom to say bonjour and au revoir regardless whether you're a first or old timer. Personally though, I've always had a good experience here. Try saying hello the next time you go to Claude's and see if he gives you a kind smile in return.
There's also mention on a blog that ole Claude is diabetic, which brings tears to my eyes (sorry for being dramatic) because that just gives so much more meaning to the sweets and pastries that he does so well but probably cannot taste for himself.
This place is close to my heart. It just feels like one of the few places left in our urbanized, glossified world, that still holds true to itself.
Claude goes on a looong vacation (a few months) during the summer, a la French custom :) So make sure you visit when he's back and before he leaves!
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After hearing a friend rave about Claude's unbelievable croissants for an entire summer I finally crossed the street on my daily walk to see what the fuss was about.
My plain croissant was very buttery and better than any I've had in NYC, but it's still nothing to write home about. It was pretty heavy, which some prefer, and it did make me feel happy that I got more dough for my dough, but I still prefer super light and flakey croissants - ala Tartine in San Francisco. Perhaps next time I'll stop by in the morning to see if they are any better when fresh.
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My first time at Patisserie Claude around 3 p.m., and he'd already run out of croissants.
So I got a brioche and a mille feuille for a total of $5. Both unextraordinary, even factoring in the fact that the cost of his pastries includes the store's West Village rent.
Claude is quite gruff and snorty, but in that crochety old man kind of way - be sweet and he'll respond in kind.
Claude makes perfect croissants and he totally knows it. He may appear grumpy to some, but give him a sweet smile and a "bonjour monsieur", timidly point to one of the buttery specimens in the front display, and he will instead disappear to the kitchen in the back and return with the biggest, flakiest, most wonderful croissant from right out of the oven. What a lovely man.
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It was perfect Saturday morning trip from NJ. No traffic, beautiful weather and meter right in front. As soon as we walked in, Claude brought hot Almond and plain Croissants. Looked at my wife, smiled and greeted us. We spend like $30 and walked out. We decided to go to Murray's cheese and my wife ate Almond croissant. She almost had a croissant orgasm. The good thing that I was holding the baby. Even my infant son liked it. Everything was very fresh and delicious. We agreed that croissants, napoleon and apricot tart are even better here than in Payard. Not to mention that everything in MUCH cheaper here. In Payard Almond croissant is $3 and Napoleon is $4.50. We will reserve Payard for fancy occasions and go to Claude for everything else.
I would go back next Saturday but afraid that traffic will be a nightmare with Pope in the City.
The only item I was not crazy about was a chocolate croissant. Chocolate filling did not do it for me.
The best chocolate croissant ever made is at Almondine bakery in Dumbo. I think that Herve gets chocolate filling for his croissants from Jacques Torres right across the street. Absolutely outrageous taste.
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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...
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Claude can be grumpy, but has always been charming and very helpful every time I pass by his shop. And I am not really a regular, but over the year, every time I needed a french dessert impossible to make or find on this side of the Atlantic, he always delivered an amazing masterpiece and for that alone he deserves five stars. He is truly and artist, and has an authentic selection of French pastries. The croissant and pain au chocolat bien sur, the best chocolate eclair in NY. But he is also the only stop for the galette des rois when one wants to celebrate epiphany. And he will make you a Saint Honore or a Piece Montee as good as any in Paris. Absolutely my favorite...
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Claude creates perfection. His eclairs can cure whatever ails you; though I prefer the cafe, Claude is the only man who can get me to eat chocolate. The croissants are a meal unto themselves.
The fi