"Founded by brother-sister duo Michael Lechowicz, the pastry chef, and Magda Stefanske, who oversees the business side, Charlotte Patisserie has built its reputation on classic French confections made entirely in-house. At 700 square feet, the Chelsea shop is compact but packed with the kinds of elegant desserts that reward close inspection and Instagram posts: glossy cakes with precise layers, jewel-toned fruit tarts and immaculate rows of macarons that look almost too perfect to eat. Almost."
"The cake case is the star, rotating through flavors like duet, a rich combination of white chocolate, milk chocolate and hazelnut crunch; black currant lemon, which balances bright acidity with creamy sweetness; and bourbon chocolate pecan, a deeper, more indulgent option that leans into winter comfort, plus a classic opera cake, with its layers of almond sponge soaked in coffee syrup, chocolate ganache and coffee buttercream, alongside seasonal fruit and nut tarts, truffles, crème brûlée and house-made salted caramel."
Charlotte Patisserie opens a 700-square-foot Manhattan shop in Chelsea at 78 Seventh Avenue on January 15, bringing refined, old-world European desserts to a new neighborhood. Founded by pastry chef Michael Lechowicz and business lead Magda Stefanske, the bakery produces classic French confections entirely in-house. The compact space features a prominent cake case with rotating flavors such as duet (white and milk chocolate with hazelnut crunch), black currant lemon, bourbon chocolate pecan and opera cake, alongside tarts, truffles, crême brûlée and salted caramel. The bakery's signature pączki arrive in fillings like rose hip, plum butter, prune, raspberry and vanilla bean custard timed for Pączki Day.
Read at Time Out New York
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