Mille-Feuille

A showstopping cake for the table

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Twenty-one reasons to celebrate spring

Ask for oat, almond or soy milk instead of dairy.

Ask for oat, almond or soy milk instead of dairy.

Ask what it is made with. The menu does not list the ingredients.

Ask what it is made with. The menu does not list the ingredients.

Ask what it is made with. The menu does not list the ingredients.

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

Ask whether the dough contains milk, butter, egg or ghee.

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

Ask whether the dough contains milk, butter, egg or ghee.

Caramel, cream, and pure theatre

A hundred bites of pure delight