About Eclair Bakery
After studying at the world renowned French School of Culinary Arts, Ferrandi, and after years working with premiere pastry chefs in Paris, Stéphane Pourrez brought his refined talents to his own store in Manhattan in 2013. At Eclair Bakery, he keeps patrons on their toes with seasonal flavors for his eclairs, like creamy and glazed mascarpone blackcurrant eclairs. For flaky delights, he bakes filling almond raspberry or ham and cheese croissants. He also makes the likes of passion fruit tarts with homemade raspberry jam and decadently sweet opéra—already rich chocolate almond cake saturated with coffee syrup and coffee buttercream topped with a chocolate glaze.
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