LOWER EAST SIDE — A French bakery famous for its flaky, buttery croissants is opening a new location on Delancey Street next year, its owner said.
Laurent Dupal, who opened Ceci Cela Patisserie in Nolita 23 years ago, plans to bring the bakery’s pastries to 14 Delancey St. near Chrystie Street at the end of the winter or in early spring, he said.
The new location, which was first reported by Bowery Boogie, is a similar size to the current Spring Street location and will have similar offerings, Dupal said.
The bakery is known for its croissants, which have been named some of the best in the city by various publications. Its other pastries have also earned praise from outlets like New York Magazine, which named the bakery a “Critics’ Pick,” and the New York Times, which called its tuile French almond cookies “a near-perfect cookie.”
Dupal, who lives nearby on Forsyth Street, said he aims to make the new location a “very welcoming” and “homey” space, with possible lunch items and snacks for patrons heading to the nearby Bowery Ballroom.
“We are working on it now,” he said. “We’re going to try to keep the same atmosphere as a very typical French patisserie.”
