Om Nomz Hero Note to Self: The French are Master Engineers of packaging...pastry packaging
Mille-feuille bakery is located on Laguardia Place by NYU and Washington Square and can easily be overlooked; the first time in search of this place, I actually walked by it, but the Subway nearby though was very noticeable. However to skip this place when you are having a sweet craving is a mistake. Mille-feuille bakery is a French pastry shop opened by Olivier Dessyn whose past experience has been at Pierre Hermé, pastry legend that would make the Pilsbury Dough Boy white with fear (well…whiter I guess). Pierre Hermé was making macarons before it was cool, giving him ultimate hipster street credibility. Dessyn’s former employment is reason enough for anyone in search of buttery French pastries. Sweets after the jump!
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| Chocolate and passionfruit |
My first visit here I decided to try their macarons and opted for the chocolate passion fruit and a traditional standby, the pistachio. The exterior of the macarons were smooth and glossy and were handled with care and lacked any cracks. The macarons were good; the exteriors of the macarons were crisp and had a slight chewiness to them. With the passion fruit chocolate macaron, the chocolate rode sidecar and was not that prevalent. The flavors were there, but it lacked that flavor intensity that I personally like in a macaron. The pistachio macaron flavors were a bit more accented but nonetheless, they were fine macarons and would make his former employer proud.
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| pistachio macaron |
To come here and not try the Mille-feuille would be like going to a steakhouse and having the pasta. A Mille-feuille, also known as a napoleon (Do not know if there is relation to the short dude) by us Amuurricans, is a pastry made of puff pastry and cream. At Mille-feuille, they offer a basic one and an indulgent one with a praline and crème filling, which is what I got. First off, I need to comment on the packaging which is optimal for transportation. The French may not be beating out the Japanese in cars and technology engineering anytime soon, but one thing the French is good at engineering-wise is packaging up sweets for optimal transportation.
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| Millefeuille box and speculoos |
I mean look at the box! Sturdy enough and stable that ensures the mille-feuille will not get crushed out displaced and when I got back home, this mille-feuille was in perfect condition. The mille-feuille was is a fine example of French pastry making and showcase of Dessyn’s skills. It was flaky, crispy, and a balanced richness. The pralines are a welcomed addition adding a textual note as well as a bit of an added sweetness. The pastry is deceptively light and makes one forget the amount of sugar and butter that is thrown into the pastry- classic French.
In addition to the pastries, they are also selling cookies and shortbreads and all nicely packaged. I picked up the cinnamon speculoos which were portioned out into miniature batons. These cookies were crisp, and warmly spiced that make these cookies a great accompaniment to tea or a quick snack. I am overall impressed by mille-feuille and will be back to try there other pastries, especially their croissants which I have been reading rival the best in the city.
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| Mille-feuille |
Mille-Feuille
552 Laguardia Place
New York, NY 10012
www.millefeuille-nyc.com/
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