Mille-feuille Bakery

What Mille-feuille Bakery does

Mille-Feuille Bakery (legal entity Dessyn Bakery Corp) is a privately held French bakery cafe operating three retail storefronts in New York City — Greenwich Village (2011), Upper West Side (2014), and Prospect Heights, Brooklyn (2019). It sells freshly baked viennoiserie, breads, cakes, macarons, croquembouche, and specialty celebration items directly to consumers at the counter and through an online ordering system for in-store pickup. Pricing ranges from $4.75 for a single croissant to $230 for a 100-piece macaron tower, with gift cards available from $5 to $500. A second revenue stream is a hands-on French baking class program (Croissant and Macaron) taught at the Greenwich Village working kitchen before opening hours, priced from $95 per guest with a maximum of 8 participants.

Name

Mille-feuille Bakery

Legal name

Dessyn Bakery Corp

Website

https://millefeuille-nyc.com

Company type

Private

Founded year

2011

Operating status

Operating

Headcount range

11–50 employees

Short description

Mille-Feuille Bakery is a privately held French bakery cafe operating three NYC retail storefronts (Greenwich Village, Upper West Side, Prospect Heights/Brooklyn) serving fresh viennoiserie, pastries, cakes, and hands-on French baking classes directly to neighborhood consumers.

Ownership category

akta.pro rank

Product category

Artisanal French Bakery

NAICS

Baked Goods Retailers (445291), Retail Bakeries (311811)

SIC

Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)

akta.pro primary industry

Retail Bakeries (Bread & Daily Bakery) (THAFAFAA)

akta.pro secondary industry

Cafe-Bakeries (Bakery + Coffee/Foodservice) (THAFAFAG)

Keywords

• French artisan bakery
• Handcrafted croissants
• French viennoiserie
• Celebration pastries
• Baking classes

Headquarters

HQ city

New York

HQ country

United States

HQ region

North America

Offices4 records

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Infrastructure, Marketing or Sales

Revenue model

1. Retail Bakery Sales: In-store sales of croissants, pastries, breads, cakes, and specialty items. Products are made fresh daily from scratch using organic flour and European-style butter. Multiple price points from $4.75 for individual croissants to $230 for large macaron towers.
2. Baking Classes: Hands-on French baking classes taught by professional chefs in the Greenwich Village working kitchen. Classes cover croissants and macarons with a maximum of 8 guests per session. Pricing starts at $95 per person with private and group bookings available.
3. Gift Cards: Digital gift cards sold in amounts from $5 to $500. Two separate gift card types: bakery gift cards for in-store purchases and class gift cards for booking baking experiences. Bakery and class gift cards cannot be interchanged.

Pricing tiers

Go-to-market motion1 record

Distribution channels3 records

Marketing channels4 records

Core offering

Mille-Feuille Bakery operates three NYC retail storefronts selling freshly made-from-scratch French pastries, croissants, breads, cakes, croquembouche, and macaron towers, alongside an online ordering system for pickup. The bakery also runs hands-on French baking classes (croissants and macarons) at its Greenwich Village working kitchen for paying guests, with classes limited to 8 participants per session.

Product overview

Mille-Feuille Bakery Cafe is a French bakery with three NYC locations (Greenwich Village, Upper West Side, and Prospect Heights) offering artisan pastries, breads, and coffee for retail counter sales. The company operates as a single unified offering rather than a platform-plus-modules architecture. The core product is freshly baked French viennoiserie and patisserie including croissants (the 2026 Grand Prix winner of New York's Best Croissant Competition), cakes, croquembouche, macarons, and seasonal pastries sold directly at the counter. Supporting the core bakery offerings are two complementary services: an online ordering system powered by Square for pickup at all locations, and a hands-on French baking class program (Croissant Class and Macaron Class) taught by the bakery's French-trained chefs at the Greenwich Village kitchen, with bookings and payments processed via Stripe. Gift cards are available in two variants—Bakery gift cards for in-store purchases and Baking Class gift cards for class bookings. The company was founded in 2011 by Olivier Dessyn (formerly IT architect) and his wife Nathalie Dessyn, and has won New York's Best Croissant award in 2026.

Differentiator

Problem solved

Functional benefit

Products and services

• Croissants Buttery, golden, flaky croissants made with 72-hour lamination using European-style butter at 83% fat content. Sold individually at $4.75 each. Awarded Grand Prix at New York's Best Croissant Competition 2026.
• Royal Cake (10/12 people) Showstopping celebration cake designed for serving 10-12 people at the table. Priced at $59.90.
• Traditional Croquembouche Classic French celebration dessert featuring caramel, cream, and layered choux pastry. Pricing starts from $127.50.
• Box of 21 Assorted Pastries Spring celebration box containing 21 assorted pastries. Priced at $49.50.
• Macaron Tower (100 pieces) Large display of 100 French macarons for events and celebrations. Priced at $230.00.
• Bow Tie Viennoiserie
• Bakery Gift Cards Digital gift cards redeemable at all three Mille-Feuille NYC locations for croissants, pastries, breads, sandwiches, and coffee. Cannot be used for baking classes. Available in denominations from $5 to $500.
• Baking Class Gift Cards Digital gift cards specifically for French baking classes (croissants, macarons) taught at the Greenwich Village location. Sold on dedicated class booking site. Cannot be spent at the bakery counter.
• French Croissant Baking Class 2.5-hour hands-on class teaching French lamination technique. Includes folding butter into dough, shaping, proofing, and baking croissants, plus a full recipe and timing chart. Maximum 8 guests per session. Pricing starts at $95 per person. Taught at the Greenwich Village working kitchen.
• French Macaron Baking Class 2-hour hands-on class teaching French macaron technique. Covers French meringue, macaronage, piping, baking, and ganache/buttercream fillings. Maximum 8 guests per session. Taught at the Greenwich Village working kitchen.

Named customers1 record

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration2 records

Feature2 records

Partnerships

Two partnerships are on record, tiered supporting.

• StripesupportingTechnology or IntegrationStripe processes secure online payments for the class booking website and online store. Payment is processed securely via Stripe according to the Terms & Conditions.
• SquaresupportingTechnology or IntegrationSquare powers the secure payment processing for online bakery orders. Orders are processed through Square's payment system with secure checkout.

Scale indicators4 records

Recent moves9 records

Expansion highlights5 records

Direct peers

• Levain Bakery: NYC-born cookie and pastry bakery with multiple Manhattan locations and national footprint. Comparable neighborhood-retail model, premium pricing, and walk-in + online ordering in NYC.
• Maison Kayser: French artisan bakery chain with multiple NYC locations founded by Eric Kayser. Comparable on French viennoiserie/bread craft, multi-store NYC retail model, and shared labor pool (multiple Mille-Feuille chefs previously worked at Maison Kayser).
• Bien Cuit: Brooklyn-based artisanal French-influenced bakery and café with multiple NYC locations. Comparable on craft bread/pastry positioning, premium pricing, and wholesale + retail mix within NYC.
• Bouchon Bakery: Thomas Keller's bakery brand with NYC locations serving viennoiserie and pastries. Comparable French-style craft, premium counter retail, and chef-restaurant-group backing.
• Breads Bakery: Israeli-French bakery with NYC locations known for babka and laminated pastries. Direct competitor in the premium urban croissant/viennoiserie category with similar grab-and-go counter model.
• Mah-Ze-Dahr Bakery: Chef-owned artisanal bakery in NYC focused on viennoiserie and pastries. Highly comparable on craft positioning, single-brand multi-location NYC retail, and chef-led brand identity.
• Dominique Ansel Bakery: NYC French bakery and cronut originator with a flagship in SoHo and a second NYC location. Closest direct peer — French pastry craft, premium pricing, walk-in counter + online ordering, and similar celebrity-chef brand positioning.
• Maman: French-inspired café-bakery with multiple NYC locations combining pastries and coffee service. Comparable on French café-bakery model, multi-store NYC expansion, and coffee-plus-pastry customer overlap.

Regional players

• Sugarfish / Sushi Nozawa (illustrative café-bakery adjacency reference only — see note): Included as a reference point for NYC premium single-brand multi-location operators; not a direct bakery peer but illustrates comparable small-format, owner-driven NYC premium F&B expansion.

Broad incumbents

• Ladurée: Global French luxury patisserie brand with NYC presence (macarons, viennoiserie). Comparable premium French pastry positioning, but operates at much larger global scale and is more brand/macroon-led.

Market position

Competitive moat3 records

Key risks5 records

Key highlights6 records

Customer concentration

• Instagraminstagram.com/millefeuillenyc
• Facebookfacebook.com/millefeuillenyc
• LinkedInlinkedin.com/company/millefeuille-bakery

Revenue estimate

Valuation estimate

Number of profiles

Profiles5 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Mille-feuille Bakery