8 dishes
A showstopping cake for the table
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Twenty-one reasons to celebrate spring
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Former IT architect turned pastry obsessive. Trained at the Ritz Paris and alongside Pierre Hermé, Olivier left the corporate world in 2010 to open Mille-Feuille with his wife Nathalie — bringing a piece of Paris to Greenwich Village
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From a village in Kabylia, Algeria to running all three Mille-Feuille boutiques. Amer joined as a barista in 2013 — his wife vouched for him — knew exactly zero about coffee on day one, and is now, without much debate, one of the finest baristas in New York City
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18 Years of craft, from Nantes to NYC. Dimitri joined Mille-Feuille in 2014 and now leads a 15-person team. His thing? Mousse cakes, chocolate truffles, and making sure every croissant is perfect at 5 a.m
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16 Years as an Executive Chef across France and abroad — Maison Kayser (U.S. and Mexico), the Hamptons, embassies and the United Nations. Deep expertise in bread, viennoiserie and pâtisserie
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Ask what it is made with. The menu does not list the ingredients.
4 dishes
Caramel, cream, and pure theatre
A hundred bites of pure delight