Hot & Crusty Bakeries

An upscale French Patisserie that serves signature and traditional pastries and a contemporary French Bistro that serves updated classics and promises to evoke feelings of warmth, familiarity, and coziness with it's interior design by David Rockwell.

Great breads have a timeless quality. The ingredients - flour, water, salt, starters - haven't change over centuries, across borders and oceans. Crusty bread brings both sustenance and great pleasure.<br /> Fine wine and crusty bread have matched perfectly for centuries. Now, this perfect pairing reaches a new peak with our Artisan Wine Breads. <br /> The natural yeast in fermenting grapes typically convert grape juice into wine. In this case, the yeast became the starting point for our Artisan Wine Breads.

In 1988, equipped with little more than an apartment-sized oven and a strong desire to end her career in the hotel business, Cynthia Bruce Kramer started to bake her way into the cookie business, creating her own original recipes. Among her creations: chocolate truffles, key limes, and mint juleps. Her customers were friends and family.

William Greenberg traditional baked goods still continue with the same classic recipes from the 40`s. "I began cooking and baking under the tutelage of my Aunt Gertrude to the delight of my family. In high school I sold cookies to the National Federation of Woman's Exchanges. In the Army I fed the troops and in 1946 I opened my first shop in New York. Whether it's a chocolate brownie or a wedding cake, my creations have pleased New Yorkers' palates for the past 42 years!"