French dazzling pastries at their best on 10th Avenue, why not ? This is the bet that Diane Cepeda and her sister Corine Fina are taking.

When it comes to pastries, history proves that sisters are well gifted. Remember the Tatin sisters? Caroline’s and Stephanie’s big mistake is nowadays one of our favorite sweets: the apple tart.   Turning as successful as the Tatin sisters? That’s maybe what Diane and Corine thought about before opening their Pâtisserie Salon in New York City a few months ago.

There are at least two excellent reasons to push the doors of the twin sisters’ salon. First, the pastries of course are delectable.   Second, the salon itself is luxurious, warm and welcoming.   Nothing has been randomly chosen. The Trianon blue color of the walls makes you feel like you are standing in a tiny and romantic Parisian room.  The twins have the same passion for glamour and looked for a place that would allow their wildest dreams.

“We really wanted to give a warm and luxurious touch to the salon,” tells Diane. ”We bought some furniture in France to be as authentic as we could. The onyx table reflects the atmosphere of a Parisian bistro; the crystal chandelier is dated early 19th century.  Even the pastries are wrapped into two layers of soft paper printed with the toile de Jouy as a pattern.”

Pastry jewelry

“Our goal is to name our pastries like traditional French pastry chefs used to in the past. Opera and Saint Honore are among the most known French pastries in the world and we would like to perpetuate this kind of tradition our way” explains Diane.

From $3 to $8, classics such as chocolate mousse, lemon tart, caramel cream with salted butter, walnut macarons, mille feuilles, mocha, and peach clafouti sit side by side on the menu with viennoiseries likes financier, cannelé and almonds brioche.
Besides the traditional items, Douseur de Paris touch is about jewelry pastry. Their Religieuse named Marie Antoinette is a gorgeous pyramid of pink glazed cream puffs aromatized with orange liqueur which looks like more jewelry than a traditional religieuse. The macarons are displayed like a croquembouche to make people step inside.

A lunch menu is also available with some exciting names: quiche lorraine, camembert, saucisson, cornichons and croque-monsieur. These dishes are sure to cause excitement in anyone who has studied abroad in Paris as well as any recent French transplants to New York.
“The first time we came to New York with my sister it was in the early 90’s and we were looking for a bakery. We were hungry and had cravings for some fresh brioche or jambon beurre sandwich. Unfortunately we didn’t find such a place. I guess the idea to run a business like this one in the city, came up that day.”

Douseur de Paris
652 10th Avenue (46th Street),
Private and Corporate Events
Call Diane at (646) 596-3460