It’s a Oui from me

NYC’s only totally vegan French restaurant is about to get even sweeter.

Delice & Sarrasin (178 W. Houston St.), the West Village hotspot known for its exquisite plant-based takes on classic French cuisine, is expanding its offerings with the opening of an in-house vegan French bakery.

And, it’s opening Saturday, Sept. 13.

This new addition isn’t just a case of adding pastries to the menu. It’s a vibrant and decadent patisserie within it’s walls.

Welcome to the new era of vegan pastries

PHOTO: Delice & Sarrasin

“For years, our guests have asked us about French pastries,” says owner Christophe Soriano. “Opening this bakery inside Delice & Sarrasin felt like the natural next step — and now is the perfect time. We want to bring the elegance of French patisserie into the vegan world, proving that you don’t have to compromise tradition or taste.”

He’s not kidding. The new bakery is all about craftsmanship. Every croissant, danish, and cake is made fresh daily, never leftover from the day before, and with the utmost attention to detail. Think delicate macarons, light and airy puff pastries and more.

As for the opening, it’s one Christophe chose carefully.

“It’s the beginning of a new season, and for us, it’s the beginning of a new chapter,” he says. “Guests can expect buttery, flaky classics like croissants and danishes, but all 100% plant-based and crafted with the same French savoir-faire.”

Beyond just a vegan bakery

Chef Yvette Soriano, Christophe’s mother and the talent behind the dishes the restaurant puts out, sees the bakery as more than just a culinary expansion.

“French pastry is an art form, and I see plant-based baking as a chance to push that art even further,” she explains. “Now is the right moment because people are ready — they want something elegant, sustainable, and truly delicious.”

Expect more than just sweet treats.

The bakery will also feature savory pastries like quiche, cheese fondue croissants (swoon), and Croque Monsieur, alongside desserts including Opera cake, Fraisier, Chocolatine (the southern French version of a pain au chocolat), and a wide selection of gluten-free and organic options.

“Our goal is to set a new standard for vegan pastry,” Yvette says. “Every detail matters — the layers, the textures, the balance of flavors. We want our guests to walk in, take a bite, and forget that what they’re eating is vegan at all.”

French Expertise Meets Plant-Based Innovation

To create pastries that feel authentically French, the team collaborated with master pastry chef Laurent Dupal, the former owner of the famed Ceci-Cela, which closed due to the pandemic. Dupal brings decades of traditional pastry expertise to the project. While some aspects of the baking process, like fermentation, take place in his specialized facility, all final baking is done fresh on-site at Delice & Sarrasin.

“He’s very conservative in terms of his techniques,” says Christophe of the grand chef pâtissier de France. After some experimenting in the kitchen, trials and tweaks, Dupal found the taste similar to his non-vegan versions. “He was convinced enough to partner with us to create the perfect base dough for all of our creations.”

Get in line

The bakery inside Delice & Sarrasin opens September 13 and will operate daily from 8 a.m. to 4 p.m. (with potential extended hours depending on demand).

If you’ve been dreaming of Paris without leaving NYC, or if you’ve been craving high-end French pastries but haven’t found one that hits yet, this is where to go. Trust me, I had a sneak taste and my goodness are they incredible.

The new bakery is poised to be a game-changer for vegan food lovers, Francophiles, and pastry enthusiasts alike. And, shhh. No one will even know they’re vegan.