What we make

The counter, section by section.

Four sections, refreshed every morning. Cakes, croissants, custom cakes, bread. No long menu — a short one, made well.

What we make

The counter,
in four sections.

We don't have a long menu. We have a short one, made well, refreshed every morning. Walk past the case once; you'll know what you want by the second loop.

The Pâtisserie

Cakes, tarts & macarons

Tarte au citron, Paris-Brest, opera cake, dark chocolate mousse, the macaron in eleven flavours. Built daily in the back; never shipped, never frozen.

Viennoiserie & Croissants

Hand-laminated, 72-hour ferment

Plain, almond, pistache, pain au chocolat. We laminate with Beurre d'Isigny. Out of the oven at 7am. Gone by noon on Saturdays.

Custom Celebration Cakes

Birthdays, weddings, namedays

Two-week lead time. We sit with you for an hour, ask the wrong questions, then build the cake you didn't know you wanted. From naked layer cakes to architectural croquembouches.

Artisan Breads & Sourdough

Levain, baguettes, country loaves

Country sourdough, baguette tradition, pain de mie, fougasse. Three-day ferment, woodfire deck oven, the loaf you set down on the table whole.

Order ahead — pick up at the bell

Six of our staples, ready for pickup.

Order online, pay in store. Pickup window: 8am-noon, Tuesday through Sunday.

Classic Croissant

Hand-laminated, 72-hour ferment

$5.25

Pain au Chocolat

Two batons of 70% Valrhona, in our croissant dough

$6.25

Tarte au Citron

Meyer lemon curd, torched Italian meringue

$9.50

Box of Six Macarons

Pistache, framboise, café, vanille, chocolat, salé

$21

Paris-Brest

Choux ring, hazelnut praliné, caramelized noisettes

$11

Country Sourdough Loaf

Three-day ferment, woodfire deck oven, 1.2 kg

$14.50

How we work

The grammar of slow.

French flour, Brooklyn water

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

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.

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.

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.

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 Counter Plan a visit

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