Maison Beurre
The story · est. 2019

One pâtissière. Brooklyn.

Camille trained in the 10ème arrondissement. She came back with the technique, the butter, and a starter named Henri.

Behind the counter

Camille Lebrun · Chef Pâtissière

Trained at Ferrandi Paris. Five years at Du Pain et des Idées under Christophe Vasseur. Came back to Brooklyn in 2019 with thirty kilos of Beurre d'Isigny in a suitcase, a starter named Henri (still alive), and a small storefront on Bedford.

Maison Beurre is not a chain. We bake every morning, we close Mondays, we never freeze. The dough doesn't keep, and that is the entire idea.

Timeline
  • 2014Diplôme Pâtisserie, Ferrandi Paris
  • 2015 – 2018Du Pain et des Idées, 10ème arrondissement
  • 2019Maison Beurre opens, 184 Bedford Avenue
  • 2022James Beard Foundation Bakery semifinalist
  • 2024New York Times '12 best pâtisseries in NYC'
Camille Lebrun at her marble bench
Trained at
Ferrandi, Paris
How we work

The grammar of slow.

01

French flour, Brooklyn water

T55 and T65 from Moulins Bourgeois. NYC tap, soft and well-mineralized — pH that Paris bakers come here to study.

02

72-hour ferment, every croissant

Dough rests cold for three days. The laminator runs every morning at 4. We don't use proofers; we use time.

03

Beurre d'Isigny, AOC

82% fat, the only butter we laminate with. Imported direct. The line item on the receipt is what makes the layers shatter.

04

Out by noon on Saturday

We bake one batch. When it's gone, it's gone. We'd rather you come back tomorrow than sell you yesterday's bread.

In the press

People keep coming back.

Closest thing to the 10ème I've found in New York. The pain au chocolat shatters, the way it should.
The New York Times
Food critic, March 2024
I drive 45 minutes for these croissants. My therapist knows.
Sasha M.
Regular since 2020
Camille is the real thing. The kind of pâtissière who'd rather throw out a tray than serve it imperfect.
Eater NY
Profile, Sept 2023
Maison Beurre storefront on Bedford Avenue at golden hour
Come find us

The bell rings at seven.

Open Tuesday through Sunday. The croissants come out at 7:00. We close Mondays so the kitchen can sleep.

Browse the CounterPlan a visit

"We don't ship. We don't deliver. We don't open Mondays. Everything else, we will gladly do."

— Camille Lebrun