Where authentic French boulangerie tradition meets New York City sophistication, Frenchette Bakery transforms the art of artisanal baking into an immersive cultural experience. From acclaimed chef-owners Lee Hanson and Riad Nasr—the James Beard Award-winning duo behind Michelin-recognized Frenchette—this exceptional bakery elevates the neighborhood café concept through meticulous craftsmanship and architectural distinction.

Launched in 2020 within Tribeca's historic Merchant's Square Building, Frenchette Bakery has evolved into a dual-location destination that bridges intimate neighborhood charm with museum-caliber cultural dining. The 2023 expansion into the Whitney Museum's Meatpacking District location, featuring Rashid Johnson's site-specific installation "New Poetry" and a striking 70-foot cantilevered wood lantern, positions the bakery as both culinary destination and artistic experience. Executive Pastry Chef Michelle Palazzo, whose studio art background informs her seasonal approach, leads a program that earned recognition from New York's most discerning food critics.

The cuisine celebrates French viennoiserie mastery through heirloom grain integration and ancient baking techniques. Signature offerings include twice-baked pistachio kouign-amann, wildflower honey croissants with impossibly flaky layers, and the celebrated Paris-Brest à la pistache—a pistachio cream-filled choux pastry that exemplifies Palazzo's artistic precision. Baker Peter Edris crafts distinctive country loaves using malted corn and bolle wheat, while savory selections like jambon beurre sandwiches and L'Anchois pizz'ettes showcase the bakery's commitment to authentic French café culture. The Whitney location expands into full-service dining with duck frites, homard à la broche, and blanquette de lapin, transforming the bakery into New York City fine dining territory.

Both locations offer distinctly different yet equally compelling experiences. The Tribeca space, designed by Workstead within neoclassical vaulted alcoves, provides intimate views of baking artisanship through open preparation areas and mahogany banquettes. The Whitney café, crafted by Modellus Novus, emphasizes transparency through natural materials and communal seating for 56 guests, creating an accessible museum dining experience that demystifies cultural institutions. Specialty coffee by Café Integral complements both casual morning pastries and elevated afternoon dining, while the wine program reflects Frenchette's sommelier expertise.

Reservations at the Whitney location book weeks in advance, particularly for weekend brunch service, while the Tribeca bakery operates on a first-come basis for retail items. Both locations maintain smart-casual dress codes that welcome museum visitors and neighborhood regulars alike, embodying the democratic spirit of authentic Parisian café culture within New York's most sophisticated dining landscape.