Even though Chef Rory Macdonald is a London born, his love of French pasties motivated him to open his first solo enterprise, Patisserie Chanson in NYC. Service was helpful. Prices were on the high side.
It was Ok, not buttery enough.
Pain au Chocolat
It was much better than the plain croissant. It was buttery and had a good amount of dark chocolate.
Gianduja kouign Amann
It had a hazelnut topping and hazelnut creme center but unfortunately it was too sugary for my taste. The typical kouign amann has sugar on the bottom, but this one had sugar all over.
Rhubarb Thyme Kouign Amann
My husband picked this one and it was pretty good. Combination of a tart rhubarb and fragrant thyme made it more special than the Gianduja . It also was not as sweet.
A very fragrant and intense chai. The tea-pot and cups were a nice touch.