Patisserie Claude – New York, NY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (212) 255-5911 to check today's hours. Know the hours? Send them to us.

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187 W 4th Street, New York, NY 10014

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Address187 W 4th Street, New York, NY 10014

Phone(212) 255-5911

StyleFrench bakery

CountyNew York County

Time zoneEastern Time

From city center1.3 mi southwest

About Patisserie Claude

Set at 187 W 4th Street (10014), Patisserie Claude is a French bakery about 1.3 mi southwest of central New York.

Our New York directory counts 1,497 bakeries in total, which works out to one bakery per 5,663 residents. Nearest alternative: Claude Bakery at 187 W 4th St, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in New York open in the early morning, but phoning (212) 255-5911 first is a good idea.

At a glance

Listed as	French bakery
Bakeries in New York	1,497
Nearest bakery	less than 0.1 mi

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What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

Pain au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.
Croissant aux AmandesDay-old croissant soaked in syrup, filled and topped with almond cream and sliced almonds, then rebaked; dense, sweet, and crisp-edged.
Pain aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.
Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.

Pain

Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.
FougasseProvençal leaf-shaped flatbread slashed with openings, brushed with olive oil and studded with olives or herbs.
Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.
Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.

Pâtisserie

Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.
Tarte au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.
Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.