I’ve loved Paris. One of the reasons is knowing that I can buy a really good baguette or croissant. The last time I was there my apartment was in the 8e arrondissement and just down the street was an Eric Kayser patisserie.
But that is not the case in New York. There is good bread available in lots of places but a good baguette is hard to find. Croissants are plentiful and huge, but they are not flaky, buttery and as scrumptious as they are in France.
Now, on the Upper West Side, there are two Eric Kayser Patisseries, one at Columbus Circle and one near where I live, at Broadway at 76th Street.
In fair weather it offers a well-situated sidewalk café, because at that point of Broadway there is good people-watching.
It also offers a bountiful assortment of pastries decorated with fruits, berries, glazes and other mouth-watering temptations that defy your defiance.
Sometimes I go there to pick up a snack that I will eat later during a break in a visit to the Museum of Natural History, the New York Historical Society, both not far away—just eastward along 79th Street—or even if I’m just taking a walk, and decide to rest on one of the Broadway median benches, beside the locals.
And, getting back to baguettes, they sell three kinds: plain, seeded and buckwheat. I don’t think buckwheat is even available in Paris. It is my favourite.