An extension of La Mercerie—the celebrated French restaurant Roman and Williams opened in Soho in 2017—the pâtisserie brings its signature pastries to the Upper East Side for the first t.mes
. Overseen by La Mercerie pastry chefs Alexandra Puglisi and Rae Gaylord, the menu includes beloved classics such as croissants and strawberry-and-cream tarts, alongside a broader, deeply considered pastry program.
This is a pastry destination unlike any other in New York. La Mercerie Pâtisserie bridges the everyday pleasures of small-town French boulangeries with the elegance and ambition of Parisian pâtisseries.
At the same t.mes
, the offerings reflect a contemporary New York sensibility, seen in sandwiches featuring baguettes developed exclusively for this project by Patrick Shaw-Kitch of Brooklyn Granary & Mill using locally grown, freshly milled wheat. Each item is also conceived in dialogue with its setting—the newly designed dining room by Roman and Williams on the lower level of Marcel Breuer’s landmarked Brutalist masterpiece—responding to its architectural rigor and warm, natural palette.
Here, a perfectly proportioned classic croissant sits beside a laminated sweet brioche enriched with extra layers of butter; a custardy flan encased in shattering, scalloped sheets of feuilletage; chou-based cornerstones like Paris-Brest and St. Honoré; and a seasonal tart of blackberries over light lemon crème diplomat.
La Mercerie Pâtisserie’s signature pastry is the deceptively simple madeleine. While New York has embraced macarons and, more recently, canelés, the madeleine has remained elusive. At La Mercerie Pâtisserie, it appears glazed and jam-filled in flavors such as yuzu and raspberry; dipped in chocolate and rose- or violet-infused or in its traditional form, sweetened with honey and baked in a scallop shell. These Proustian treasures are available individually or packaged in a chic, pill-shaped box.
All pastries and cakes are available for takeaway, including a large-format seasonal fruit tart and a quietly stunning fluted gâteau de savoie, its feather-light sponge rivaling angel food cake. Items are packed in ribbon-bound cake boxes and bags accented in dusty blue, pale peach, and soft lavender—quickly becoming the city’s calling card for exceptional pastry.
The full pâtisserie menu is offered for breakfast at Marcel and for takeaway throughout the day and evening, accompanied by a curated selection of hot and cold beverages. Coffees are sourced from Intelligentsia, with teas from London-based Henrietta Lovell’s Rare Tea Company.
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