Pâtisserie · Chocolaterie · Confiserie
The art of
French pastry
Since 1987, Maison Laurent has crafted pâtisseries that honor tradition while embracing the unexpected. Every creation begins with the finest ingredients and ends with wonder.
Plated Masterpiece
Philosophy
Precision is poetry
A croissant requires 27 folds, three days of rest, and the patience to let butter and dough become one. A ganache demands tempering within two degrees. A sugar cage must be spun in under ninety seconds before it crystallizes. These are not recipes. They are disciplines. At Maison Laurent, every pâtissier apprentices for three years before they place a single creation in our vitrine. We do not rush excellence.
Discover
Signature Collections
Les Classiques
from $4812 pièces
Our foundation collection. Paris-Brest with praline mousseline, tarte au citron with Italian meringue, and the Saint-Honoré that earned our first Michelin mention.
Jardin Sauvage
from $628 pièces
Floral-infused creations using lavender from Provence, Damask rose, and elderflower. Each piece is a meditation on the garden translated into pastry.
Noir Collection
from $556 pièces
Single-origin chocolate from Ecuador, Madagascar, and Vietnam. Ganaches layered with smoked salt, yuzu, and tonka bean. For the serious palate.
Les Saisons
from $7210 pièces
A quarterly collection that changes with the harvest. Spring brings rhubarb and verbena. Autumn delivers quince and chestnut. Always ephemeral, always memorable.
Limited
Seasonal Specials
Galette des Rois
JanuaryTraditional puff pastry with almond frangipane, golden crown included. A centuries-old celebration of Epiphany.
Fraisier Printanier
April - JuneGenoise sponge layered with mousseline cream and Gariguette strawberries from the Loire Valley.
Bûche de Noël
DecemberOur holiday centerpiece. Chestnut mousse, candied cranberry, and a mirror glaze that captures winter light.
Heritage
La Maison
Founded by Chef Isabelle Laurent in 1987, Maison Laurent began as a small atelier on Rue du Faubourg Saint-Honoré in Paris. Isabelle trained under Gaston Lenôtre and spent a decade perfecting the balance between classical technique and personal expression. Today, the maison operates from a restored townhouse in the West Village, where a team of twelve pâtissiers continues the tradition of handcrafted excellence. Every creation is assembled, glazed, and finished by hand. We produce no more than 200 pieces per day.
Services
Private Events
Wedding Towers
Bespoke croquembouche and tiered entremet designs. Consultations begin six months in advance with our head pâtissier.
Corporate Gifting
Custom boxes of 12, 24, or 48 pieces with branded packaging. Minimum order four weeks prior.
Private Masterclass
An intimate three-hour session in our atelier for up to eight guests. Learn lamination, tempering, and plating from our team.
Commission
Order Bespoke
For celebrations that demand the extraordinary. Share your vision and our head pâtissier will design a creation entirely for you. Consultations by appointment.