Ceci-Cela Patisserie

Named Best Croissants in New York

What started in 1991 as a boutique bakeshop in Manhattan’s Nolita district has become the gourmet go-to for food connoisseurs seeking authentic French patisserie. Named by New York magazine as the source for “impossibly delicious” pastries, including croissants deemed the best in New York by Serious Eats, Ceci-Cela is a true labor of love by French master chef Laurent Dupal in partnership with celebrated restaurateur Georges Forgeois. A French-born and trained pastry chef with unmatched talent, technique and work ethic, Dupal bakes with the finest ingredients, including high-fat butter, which lends incredible elasticity and richness to all of his beloved baked goods.

We're not the only ones who love them!

Ceci-Cela has been featured in New York Magazine, Serious Eats, New York Times, Eater and more!

Ceci-Cela Patisserie

Named Best Croissants in New York

What started in 1991 as a boutique bakeshop in Manhattan’s Nolita district has become the gourmet go-to for food connoisseurs seeking authentic French patisserie. Named by New York magazine as the source for “impossibly delicious” pastries, including croissants deemed the best in New York by Serious Eats, Ceci-Cela is a true labor of love by French master chef Laurent Dupal in partnership with celebrated restaurateur Georges Forgeois. A French-born and trained pastry chef with unmatched talent, technique and work ethic, Dupal bakes with the finest ingredients, including high-fat butter, which lends incredible elasticity and richness to all of his beloved baked goods.

We're not the only ones who love them!

Ceci-Cela has been featured in New York Magazine, Serious Eats, New York Times, Eater and more!