Pistache is the dream of two young women, Noémie and Christine, who met at culinary school in Paris. There, they bonded over a mutual love for New York and New Yorkers. Two years later, they honored that love by moving to the Big Apple and marrying two handsome locals! These men became the first to taste the delicious creations of Christine and Noémie; then came friends, and now, you. And so the artisanal bakery Pistache is born, named for the exotic pistachio, a nut both women adore roasted, whole, crushed or powdered, nested in a chocolate cake or sprinkled on salads.

Pistache’s promise

Our common desire: to offer a distinctive line of simple yet refined homemade treats, both sweet and savory, mixing French techniques and traditional recipes with the cultural melting pot of New York City, and a belief in natural, healthy cooking. We are excited to answer modern New Yorkers’ demand for fresh, local and creative food. We prepare our products from scratch, using the best ingredients we can find, organic whenever possible. We use the ripest fruits and vegetables in season, always keeping an eye on the scale when it comes to sugar and salt.

From our oven come the finest macarons and canelés, but also some classics with a twist (madeleines meet yuzu lemon, chocolate meets matcha tea); also financiers, tartes, sablés, other French regional specialties that deserve to be discovered by American sweet-tooths, and some personal creations, including American classics with a French accent.

The creators

Christine Herelle-Lewis

Christine was born in Martinique the year of Julia Child’s influential Mastering the Art of French Cooking vol.2. Raised in France from the age of 4, her love of French pastry is rooted in her mother’s weekly tradition of the family Sunday cake. Admitted to Paris’s esteemed culinary school École Grégoire-Ferrandi (meeting Noémie in the process), she left behind an administrative job forever to chase her culinary passions. Christine’s natural talent sharpened by the training of Ferrandi’s chefs instructors scored her an internship with the pastry boutique of Pierre Hermé, whom French Vogue calls “the Picasso of pastry.” Relocating to Manhattan last summer, Christine immediately unpacked her pastry briefcase of spatulas and plastic molds to start hatching plans for Pistache.

Noémie Videau-Zagar

Formerly a journalist, food critic and cookbook author (Gourmandes et fières de l’être; Goûtez New York; Cuisinez New York), Noémie completely embraced her passion for food when she decided to move to Manhattan. After graduating from the prestigious culinary school École Grégoire-Ferrandi in Paris (where she first met Christine), she packed her knives, utensils and apron heading for America. Although she loves cakes and tartes au chocolat, Noémie is more the savory hand in Pistache’s creations.


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