Our Story
Since 2015, Finesse Bakefield has been Manhattan's premier destination for artisan baked goods, combining time-honored European techniques with innovative American flavors. Our master bakers begin each day at 4 AM, ensuring every croissant, pastry, and loaf meets our exacting standards of excellence.
Founded by Chef Maria Delacroix, who trained in the finest patisseries of Paris and Vienna, our bakery represents a commitment to authenticity and quality that's rare in today's fast-paced world. We source our ingredients from carefully selected suppliers: organic flour from upstate New York farms, premium European butter, Madagascar vanilla, and Belgian chocolate.
What sets us apart is our dedication to traditional fermentation methods. Our sourdough cultures have been maintained for over eight years, developing complex flavors that simply cannot be rushed. Each croissant is hand-laminated through a 72-hour process, creating the perfect balance of buttery richness and flaky texture that has made us a favorite among discerning New Yorkers.
From our signature almond croissants that sell out daily to our custom wedding cakes that have graced celebrations throughout the city, every creation reflects our passion for the art of baking. We believe that exceptional baked goods have the power to create moments of joy, bringing people together around the simple pleasure of something made with care, skill, and love.
