Best French Bakeries in NYC

Best French Bakeries in NYC

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Not all of these bakeries are French specialists, but they do offer at least three destination-worthy French items.

15 Places
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    Their canele (available on weekends only) with its distinctive matte finish is a must-eat, by far the city's crunchiest.
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    Their croissants, one of our favorites in the city, are characterized by a particularly flaky dough. Eat their perfect plain croissant with some berry preserves for best results.
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    If it's available, order one of their excellent raspberry almond croissants, which feature house-made raspberry jam and rich frangipane filling.
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    They're most famous for their sublime mille crêpe cake that's made with over 20 layers of thin, soft crêpes.
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    For something really showy (and French), try Laduree's excellent religieuse pastry. The choux is crisp and eggy and the pastry cream inside is not overly sweet.
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    Chocolate lovers will be in heaven at Payard, but they'll have to make some difficult decisions. A great starting point is the classic Louvre—one of Payard's oldest and most popular pastries.
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    If you happen to visit in January, seek out their rich, layered, frangipane-filled king cake (also known as galette de roi)—it's one of the best versions I've had. (And in December, splurge on a bouche de Noel.)
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    The main dining room has seating for breakfast, brunch, and lunch, and there's a pleasant outdoor space in back. This is the neighborhood bakery you always wanted.
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    The apple tarte tatin—a single-serving round of crust topped with an inch-thick ring of deeply caramelized apple—keeps the theme going.
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    Ceci-Cela is best known for their excellent croissants (which are sold throughout the city at Joe the Art of Coffee, among others). But their almond croissants may be their top offering.
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    Though not technically a French bakery, Breads sells at least three categories of finely executed French pastry in addition to their superb baguettes.
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    Bouchon's best offerings might be the (expensive) fancy desserts: elaborate verrines and parfaits, and seasonal tarts in fruit and dark chocolate flavors.
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