About Duane Park Patisserie

Our Bakery

Duane Park Patisserie combines the mastery of French technique with artistic vision to create delicious and decadent works of art. All pastries, cakes and decorations are handmade on the premises – from scratch – using only natural ingredients and no preservatives. Have a special design in mind? Everything we make can be customized to fit your needs, from petit fours and cookies to cakes and tarts.

Our pastry cases are filled with delectable sweet treats every day! And each morning, an  assortment of handmade and just-baked breakfast pastries adorn our counters until they have disappeared. The patisserie also features seasonal specialties, celebrating religious and secular holidays throughout the year.

Since 1992, Duane Park Patisserie has played an active role in the Tribeca community, donating food, goods and services to support education programs, festivals, bake sales, and other vital activities in the area. Our bakery also sponsors several children’s sports teams and gives regular tours to local schools.

You can indulge in an array of beautiful and scrumptious desserts daily, but custom orders must be placed from 3 to 10 business days in advance depending on the intricacy of your desired design. Please feel free to consult with our knowledgeable staff about special orders and the endless possibilities of our pastry artistry at 212-274-8447 (toll free: 877-274-8447) or email info@duaneparkpatisserie.com.

 

Our Chef

Madeline Lanciani is an accomplished chef de cuisine and pastry chef. She began her career as the first female chef ever hired at the renown Plaza Hotel in New York City and from there, worked in the kitchens of some of the city’s top restaurants. Eventually, she opened Patisserie Lanciani in Greenwich Village.

In 1992, Madeline established Duane Park Patisserie in TriBeCa, a beloved neighborhood bakery that also serves the catering and event industry. The Metropolitan Costume Ball, The Robin Hood Foundation annual gala, The Marine Corps Ball and The Metropolitan Opera Company season opener are just a few of the events where her desserts have starred on the menu.

Madeline has been featured in The New York Times, New York Magazine, Time Out, O, the Oprah Magazine, The Wall Street Journal, Travel + Leisure, Bon Appétit, Food & Wine, the New York Post, Modern Bride and Martha Stewart Living. Throughout her long career, Madeline has remained current and competitive. She recently became a Chopped Champion, winning the ‘Sweet Surprises’ episode of the Food Network’s “Chopped.”  

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