Patisserie Claude
New York, NY 10014-3855
Phone: (212) 255-5911
- Price:
- $
- Cross Street:
- Between Barrow Street and Jones Street
- Directions:
- 1 at Christopher St-Sheridan Sq; A, B, C, D, E, F, V at W 4th St
- Hours:
- Daily 8am-8pm
Editorial Review for Patisserie Claude – by Aaron Barker
In Short
Confections like eclairs and meringue can be had at this nondescript Greenwich Village patisserie, but the freshly baked croissants and brioches are what fly from the glass display case. If the chocolate croissants have sold out--and they often do--Claude himself will peek out from the back kitchen to let you know when the next batch is arriving. Space is tight, but if there's room you can order in and join other French expats flecking their cheeks with buttery crumbs.
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Insider Tips
When to GoThe day's goods are baked fresh and are still hot from the oven when the bakery opens at 8am.
Know Before You GoThe $2 minimum required to sit at the one of the four round marble tables won't be hard to reach (an almond croissant runs $1.70).
Carry OutUnlike Magnolia Bakery, there's no ostensible limit to the number of pastries you can buy as long as they're in stock.
User Reviews for Patisserie Claude
04/18/2008 Posted by virginiatessatom
I have been going to Claude's since he first opened up, his incredible chocolate cakes have been a part of every birthday and special occaision in my and my friends and families lives for the past 25 years The best croissants, cookies, pain au chocolat and tarts you will find outside of Bretagne - Claude is one of the only original special places left on this stretch on W4TH st. We love Claude Virginia, Tom, and Tessa
Pros: claude's grumpy but not without cause
Cons: the best croissants and pastries in NYC
02/26/2008 Posted by asianguy
Monsieur Claude is grumpy looking on the outside, working too many years in NYC and catering to picky NYC clienteles....but he is a GREAT BAKER of the old French dessert cookery with a heart in pleasing the customer. His storefront is small with about four tables hogged by his regulars. He uses butter, butter and more butter to give his tarts, croissants and cakes the creamy texture that melts in your mouth. I am from the outer borough of Flushing, Queens but do periodic sojourns into the Village since my daughter, Cathy, introduced me to Monsieur Claude. I love his apricot and almond cake and those flaky plain croissants. Prices are reasonable. Try some of your high school French on him and he'll smile.
Pros: Everything nice and flaky and buttery - try the apricot - almond cake
Cons: small, a few tables. This place is a bakery.
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