Every loaf, every pastry — shaped by hand, rooted in patience, and baked fresh each morning at our Greenwood Lake kitchen.
Jean-Claude didn't set out to open a bakery. He set out to make bread the way his grandmother taught him — slowly, carefully, and with nothing but flour, water, salt, and time.
What began as weekend experiments in a small kitchen became 122 in Greenwood Lake — a space where the aroma of baking bread greets you the moment you step inside, and every item on the counter was touched by hand that morning.
72-hour fermented. Crispy crust, open crumb, tangy depth.
French butter, 27 layers, laminated by hand every morning.
Shortcrust pastry filled with crème pâtissière and market fruit.
Single-origin beans, expertly pulled. Paired perfectly with anything from the case.
Wedding cakes, holiday trays, and bespoke dessert spreads for your occasion.
Quiches, galettes, and herb focaccia — made with local cheese and garden produce.
We source stone-milled flour from regional mills, European butter, free-range eggs, and seasonal fruit from nearby farms. If it isn't worth sourcing well, we don't make it.
Our sourdough ferments for 72 hours. Our croissants are laminated over two days. Good bread cannot be rushed — and we would never try to shortcut that.
Every item is shaped, filled, and finished by hand. When you visit us, you're not just getting food — you're getting the attention of someone who takes pride in what they do.
122, Greenwood Lake
New York 10990
Whether it's a wedding cake, a holiday tray for the office, or just a question about our sourdough — we'd love to hear from you.
Thank you!
We'll get back to you within 24 hours.
"The best things in life
are worth waiting for."
