Claude Bakery (NYC)

"Not to be confused with the aforementioned Claud restaurant without an “e”, which is also home to one of the very best chocolate cakes, Claude reopened under new ownership in 2024 in the same location that has been operating since 1982. The pastry chef is now Anthony Roonchareon, running an impressive viennoiserie program, but do not miss the singular cake stand at the end of the counter next to the checkout tablet. Like an impulse buy, but much more satisfying than a pack of gum or a tabloid, the Manhattan blackout cake is the type of slice that generates an automatic reaction on the internet, one that commenters will immediately liken to the Matilda cake." - Mike Chau

"Claude Patisserie opened in the West Village back in 1982. Following the French owners’ retirement, Pablo Valdez, a longtime employee of the bakery took the reins. Now the bakery has a new collection of owners and investors, the Village Sun first reported. It has been renamed Claude82 and space renovations were recently finished, but the website promises, 'We are preserving the recipes handed down by Claude and Pablo.' Ace Homkaenjun, a manager for Claude82 confirmed the changeover to Eater; his sister, Paris, who has worked as a pastry chef abroad, is leading the pastry program. Anthony Roonchareon, executive pastry chef at Electric Lemon, is also consulting on the menu, helping bring in new pastries in the coming weeks." - Emma Orlow

"Claude Le Brenne, from Brittany, started his patisserie in 1982, replaced decades later by his assistant, Pablo Valdez, when Claude retired to France. This croissant has long been considered one of the city’s most authentic, elegant in its simplicity. It’s a little smaller than average, a little denser, plain-tasting with a slightly sweet aftertaste — it really doesn’t need butter or jam. These croissants rate second best among the three best in the ciyt. $3.25." - Robert Sietsema, Eater Staff