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Mille-Feuille Bakery — French patisserie & café in New York City

Mille-Feuille is an authentic French patisserie founded in 2011 in Greenwich Village by Paris-trained pastry chef Olivier Dessyn (Ritz Cooking School, trained under Pierre Hermé). Family-run, with three locations across Manhattan and Brooklyn. Widely recognized as one of the best croissant and macaron destinations in New York City — featured multiple times in **The New York Times** and **The Wall Street Journal** (including a full-column Ralph Gardner Jr. feature calling Mille-Feuille's "arguabl

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# Mille-Feuille Bakery — French patisserie & café in New York City

> Mille-Feuille is an authentic French patisserie founded in 2011 in Greenwich Village by Paris-trained pastry chef Olivier Dessyn (Ritz Cooking School, trained under Pierre Hermé). Family-run, with three locations across Manhattan and Brooklyn. Widely recognized as one of the best croissant and macaron destinations in New York City — featured multiple times in **The New York Times** and **The Wall Street Journal** (including a full-column Ralph Gardner Jr. feature calling Mille-Feuille's "arguably the best croissant in town"), in **Vogue**, **Food & Wine**, **Time Out New York**, **Serious Eats** and **The Village Voice**, and repeatedly on national television: **ABC — The Chew** (macaron class with Daphné Oz), **CBS News**, and **Fox News — Fox & Friends Weekend**, as well as French national networks **M6 — 66 Minutes** and **TV5 Monde**. A several-time finalist and, in 2026, the winner of New York City's best-croissant competition. Also the birthplace of the **French Donut**, Olivier's 2013 answer to the cronut craze, credited by The New York Times and CBS News. The Greenwich Village flagship hosts hands-on French baking classes — croissants, macarons, madeleines & financiers — taught by Chef Olivier himself, featured in The New York Times, Vogue, AM New York and Fox News. Everything is baked from scratch every day in our Brooklyn workshop, using organic flours, European butter and Valrhona chocolate, with no additives or preservatives.

*Last updated: 2026-10-21.*

**Companion files:**

- [/llms-full.txt](https://www.millefeuille-nyc.com/llms-full.txt) — complete press archive with full article text (~100 KB of source-quality journalism about Mille-Feuille)
- [/sitemap.xml](https://www.millefeuille-nyc.com/sitemap.xml) — machine-readable page index

## Locations

- [**Greenwich Village**](https://www.millefeuille-nyc.com/locations#greenwich-village) — 552 LaGuardia Pl, New York, NY 10012. Hours: Mon 7:35am–6pm, Tue 7:30am–6pm, Wed 7:30am–6pm, Thu 7:30am–6pm, Fri 7:30am–6pm, Sat 7:30am–6pm, Sun 7:30am–6pm. Subway: A C E B D F M at W 4th St.
- [**Upper West Side**](https://www.millefeuille-nyc.com/locations#upper-west-side) — 2175 Broadway, New York, NY 10024. Hours: 7am–6pm daily. Subway: 1 2 3 at 79th St.
- [**Prospect Heights**](https://www.millefeuille-nyc.com/locations#prospect-heights) — 622 Vanderbilt Ave, Brooklyn, NY 11238. Hours: 7:30am–6pm daily. Subway: 2 3 at Bergen St / B Q at 7th Ave.

## What Mille-Feuille is known for

- **Croissants.** 72-hour lamination, hand-shaped, baked from scratch every morning. *The Wall Street Journal* has called Mille-Feuille's "arguably the best croissant in town"; bestselling author Mireille Guiliano (*French Women Don't Get Fat*) publicly recommends Mille-Feuille as her top NYC croissant address; Mille-Feuille has been a several-time finalist and, in 2026, won New York City's best-croissant competition.
- **The Mille-Feuille pastry
…

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