Small batches · Remarkable ingredients
Layered, browned and finished by hand for tables that deserve something memorable.
The pastry counter
Our bakers fold European technique into the warmth of an American neighborhood bakery. Each piece is mixed, shaped and wrapped in our Chelsea atelier.
Burnished rolls with cultured butter and orange blossom sugar.
Box of 8 · $34
Vanilla sponge, apricot preserve and mascarpone cream.
Serves 8 · $68
Deep cocoa crumb rolled in toasted hazelnut praline.
Box of 12 · $42
Roasted pear, almond custard and flaky rye crust.
Serves 10 · $74
Our laminated signature, baked with raw sugar and sea salt.
One loaf · $29
Three layers of dark chocolate with crème fraîche ganache.
Serves 12 · $86
Crackled tops, blackstrap molasses and candied ginger.
Tin of 16 · $31
Crumbly butter biscuits with Tahitian vanilla.
Box of 18 · $28
Stone-milled flour, brown sugar and bittersweet chocolate.
Box of 10 · $32
Nutty sesame caramel under a delicate crisp top.
Box of 9 · $38Almond cream, citrus marmalade and toasted flakes.
Serves 8 · $66Fudgy centers finished with coffee salt.
Box of 8 · $39Soft-set ricotta, buckwheat crust and meadow honey.
Serves 12 · $82Dense chocolate crumb with a glossy malt glaze.
One loaf · $33Olive oil crumb, pistachio and preserved lemon.
Box of 8 · $36Roasted peanuts folded into a crisp-edged cookie.
Box of 12 · $30Chewy oat base, maple caramel and pecan shards.
Box of 9 · $37Caramelized edges, soft centers and single-origin chocolate.
Box of 12 · $33Behind the bench
Founder Mara Bell began with a single mixer and a stubborn belief: familiar sweets become extraordinary when every ingredient has a reason to be there.
Meet the atelier“The kind of pastry that makes a room go quiet.”
Come by
28 West 20th Street · Tuesday–Sunday, 8am–6pm
Nationwide shipping leaves our atelier every Wednesday.