Our seasonal Pies are here!

• Pear
• Apple
• Pecan

Thursday, December 22 will be the last day to order for Christmas Eve.
Please order early, as we will be expecting a busy kitchen.

Visit the article here 

Celebrate the holidays with a traditional Christmas Log!

6″ $18 | 8″ $28

• Grande Marnier
• White Chocolate and Rasberries
• Coffee
• Chocolate and Vanilla

Thursday, December 22 will be the last day to order for Christmas Eve.
Please order early, as we will be expecting a busy kitchen.

Cannelle’s Hot Chocolate was featured in the abc news special:
Hot Places to Check Out Hot Chocolate.

Take a look at the full video here

As a native of Brittany, France, Pastry Chef Jean-Claude Perennou introduces the classical Gateau Breton.

It is a cross between a Shortbread and an enriched Pound Cake. The Gateau Breton is highly recommended to accompany an afternoon tea.

To say that the Gateau Breton is palatable would be an understatement.

I’m usually not big on sweets, but I can never turn down pastries and cakes from Cannelle Patisserie. Here’s a little something I wrote for LIC Bites, a food column in a newsletter for my fellow condo residents in Long Island City, Queens:

If you don’t have time for a summer getaway, or you’ve just got a craving for something sweet, take a trip to Queens, where you will find that the pastries of Paris await you. Cannelle Patisserie is a French bakery hidden deep within an unassuming mini-mall in Jackson Heights. The inviting aromas of coffee, buttery puffed pastry and French baguettes will reel you in upon entering. Inside you will find artfully decorated cakes behind the refrigerated display, shimmering tarts and quiches, and freshly baked pastries piled in woven baskets.

Cannelle radiates the energy of a lively neighborhood haunt. Packed at seemingly all hours of the day, the bakery appears to be a home away from home for a diverse group of customers, from an elderly quartet sipping coffee and enjoying sparse conversation to a father sharing a Croque Monsieur and soda for lunch with his son. With a humble burgundy awning and a window decorated with painted floral designs, Cannelle might look distinctly unlike the expensive bakeries you’ll find on the Upper East Side. However, do not expect anything less than the highest quality French fare.

Jean-Claude Perennou, the owner and pastry chef of Cannelle, is a master of flaky croissants, zesty lemon squares, and exquisitely moist Black Forest cake. Previously the head pastry chef for the Waldorf Astoria, Perennou decided to stake out on his own to start Cannelle Patisserie. Whenever I visit Cannelle to fulfill my need for sweet, Jean-Claude is usually working alongside his staff or behind the scenes in the kitchen; the intense love and dedication that goes into his pastries can be tasted in every crumb and flake of his breads and cakes. Thanks to Jean-Claude, the delicate art of French baking has become a familiar pleasure for many residents of Queens.

(Article by veronica in Featured, Where to eat, on worldtotable.com on Aug 13th, 2009)

One frigid late afternoon a couple of weeks ago, I walked over to Cannelle, a French pâtisserie in the Jackson Heights Shopping Center. Inside the shop, whose melancholy neighbors include a post office, a Carvel, a Pearle Vision, a Radio Shack, a Waldbaum’s, and a Stand-Up MRI, exquisite pastries sat glistening behind glass: neat rows of voluptuous Gâteaux Saint-Honoré; delicate, palest-yellow pavés of Tartes aux Citrons adorned with tiny curls of candied orange peel; Chocolate Praline Cakes bedecked with slivers of gold-leafed dark chocolate. Behind the vitrines, towering baguettes stood in baskets alongside clusters of French artisanal syrups and preserves and small decorative boxes of Fleur de Sel de Guérande. The effect was stunning.

Jean-Claude Perennou, who was born and raised in Brittany, is the C.E.O. and president of Cannelle, and also the former executive pastry chef at the Waldorf-Astoria Hotel (in 2003, Forbes ranked him fifth in its list of the ten best pastry chefs in the country). Three or four years ago, Perennou began looking to start his own business in Manhattan. His sous-chef at the Waldorf, and now his partner, Gnanasampanthan Sabaratnam, a.k.a. Samba, who is from Sri Lanka, and who lives across the street from the shopping center (Perennou lives five minutes away, in Astoria), told him one day that he thought a bakery in the center wanted to sell. The two men bought it out and, because they knew most of the chefs and hotels in the city, made plans to set up a wholesale operation. But their retail business has been so successful they’ve put that on hold. “At the beginning, people were like, ‘What are you guys doing hereàWhat’s wrong with you?’” Perennou says. “We were like, “Why notàWe live right here.”

(Articles published by Mary Hawthorne at newyorker.com in January 2009)