La pâtisserie is a pleasure, but it’s also a culinary art with codes and subtleties. Since 2014, pastry chef Simon Herfray has been sharing the secrets of pastry with New York foodies in his Atelier Sucré through courses and workshops (which have recently caught the eye of The New York Times).
Until now, East Harlem was the chef’s HQ, but the small business officially moved on Tuesday, May 7, to a larger location in the East Village. “Finding space for a small business is very complicated because rents are expensive. For five years, I had been subletting kitchens that weren’t adapted to what I was doing. It took me a while to find my own space,” he explains. “Now, thanks to this new, more adapted and personal space, I can do my classes in the evening and on weekends. And during the day, I can finally do my orders.”
This Breton pastry chef perfected his craft in London and New York (Aubaine, BlueBird, Cafe M, La Défense). He launched Atelier Sucré to “offer New Yorkers pastries that they don’t know and that they haven’t seen elsewhere.” In his classes, which are BYOB, he helps them make doughnuts, mille-feuilles, croissants, lemon meringues and many other little delicacies. He also organizes wine and pastry tasting activities. “There are many women and young professionals between the ages of 35 and 45 who want to learn new things while having a good time,” he explains. Herfray, in association with oenologist Carissa Sarreal (Vin sur Vingt), plans to use this new space to expand the range of workshops and organize private receptions around wine.
Additional classes are offered at French bakery Choc O Pain’s Hoboken, New Jersey, location.