Mille-Feuille Bakery

Viennoiseries: plain, chocolate, almond, raspberry almond and chocolate & almond croissants; chocolate and cheese brioches, pain aux raisins, etc French pastries: macarons, éclair, saint honoré, religieuse, mille-feuille (napoleon), lemon tart, chocolate tart, royal (chocolate mousse), raspberry tart, ispahan, etc. Sandwiches, quiches and salads La Colombe Coffee and Kusmi Tea teas

Established in 2014.
Mille-Feuille Bakery is a family-owned business. We opened the Upper West Side store in June 2014. Our first store opened in May 2011 in Greenwich Village.

Olivier D.
Business Owner
Chef Olivier Dessyn studied pastry at the Ritz Cooking School in Paris and completed his training with the greatest French pastry chefs such as Camille Lesecq (best Pastry Chef of the year 2010) at the Meurice Hotel in Paris and Pierre Hermé renowned for his macarons. Chef Olivier has been featured in publications such as The Wall Street Journal («the best croissants in New York»), New York Times, ABC, Serious Eats, Time Out, The Village Voice, Food & Wine Magazine, etc.
Mille-Feuille Bakery is committed to producing authentic and all-natural baked goods with the finest and healthiest ingredients. All goods are produced daily in their Pastry lab in Brooklyn.