A Tour de France of sweets

As you will soon discover, we love the variety of pastries in France. In fact, each region, from Brittany to Alsace or from “the South” to the South West, invented its own way to mix flour, sugar, eggs, nuts or fruits together. The result is a map covered with great and colorful cakes, cookies, tarts or donuts, a stunning journey for any sweet tooth pilgrim. At Pistache, we want to bring the regional pastries we love (and the ones we still have to discover ourselves) to the New Yorkers. Maybe they will eat them for the first time, or maybe they will be sent back to a sunny market in Bayonne, where they fell in love with the gâteau basque, or to an afternoon in Saint-Tropez, when they bit a tart tropezienne with indulgence…

Let’s start our sweet Tour!

At the moment, you will find on our menu some mini kouign amanns (“kween a-mon”). A cake from Brittany (from the city of Douarnenez, in Finistère, to be precise), crusty, made with bread dough containing layers of butter and sugar folded in (yes, like puff pastry), and baked slowly. Imagine the butter puffing up the dough and the sugar caramelizing…


Kouign amanns (here in mini and regular size) are made with butter, sugar… and butter, sugar, butter, sugar, butter and sugar.

Besides the kouign amanns seat our canelés (“cah-nah-lay”) in regular size or small as a bite. Originally from Bordeaux, these pastries are famous (and loved) for their soft and tender custard center enclosed in a dark, thick caramelized crust. Being from Bordeaux as well, Noémie came to New York with her traditional recipe (rum and vanilla are the key!) and her copper molds, beautiful and heavy utensils that give the unique texture of the canelés.


Our canelés, flavored with Bourbon vanilla (which we use in all our pastries, by the way)

For the little story, canelés would have been created and invented in the 18th century by nuns in Bordeaux, at a time when egg whites were used in great quantities by the wine producers to filter their wine. The yolks were given to charities and convents, where they used them poperly…

The original canelés molds are made with tinned copper


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