Lady M Confections.
History:
Lady M began by selling cakes to New York City’s top restaurants and food establishments in 2002. In December 2004, Lady M opened its first boutique café on the Upper East Side in New York City. It opened two other boutiques in Manhattan, including one at the Plaza Food Hall in 2012 and a third location across from Bryant Park in 2013. In August 2013, Lady M opened its first cake boutique on the West Coast in Los Angeles as well as a franchise bakery in Singapore.
Lady M Confections “prides itself on creating the freshest and finest cakes and confectionary delights.” The selection of cakes, many of which change seasonally, are all “handmade following recipes that have been refined over the years to provide the highest quality in taste and appearance.” Lady M’s classic and most popular dessert is the Mille Crepes cake, made from twenty paper-thin handmade crepes, layered with a crème filling and topped with a sugary glaze.
Each of the Lady M boutiques has a minimalist, glossy white appearance where the only color comes from flowers and the cakes on display.
The cakes and confections sold at the New York boutiques are made in a commissary in Long Island City.
Lady M Confections “prides itself on creating the freshest and finest cakes and confectionary delights.” The selection of cakes, many of which change seasonally, are all “handmade following recipes that have been refined over the years to provide the highest quality in taste and appearance.” Lady M’s classic and most popular dessert is the Mille Crepes cake, made from twenty paper-thin handmade crepes, layered with a crème filling and topped with a sugary glaze.
Each of the Lady M boutiques has a minimalist, glossy white appearance where the only color comes from flowers and the cakes on display.
The cakes and confections sold at the New York boutiques are made in a commissary in Long Island City.
Founder:
Lady M was founded by Ken Romaniszyn in 2004. Ken is a Hawaiian native. His family owns Wasabi Bistro, a restaurant group with locations in Honolulu, Singapore and Kuala Lumper. Ken’s inspiration for Lady M grew from his travels throughout Asia and the summers he spent with his grandmother in Japan. His grandmother introduced him to Japanese patisseries. After graduating from business school, Ken took over Lady M. He also studied pasty at the International Culinary Center (formerly French Culinary Institute) and personally oversees the development of the Lady M creations.
Menu:
Reviews:
Lady M has been featured in publications ranging widely from Travel & Leisure magazine, The New York Observer, Bon Appétit magazine and many others.
Bon Appétit
"Architectural and beautiful, Lady M’s mille crepes cake makes a science of an old French art-filled crepes.”
NY Times Magazine
“Since it’s impossible and foolish to claim that something is the best of anything in New York, I’ll hedge my bet and say that the Mille Crepes at Lady M Boutique, just off Madison Avenue on the Upper East Side is at least the second-best cake in the city.”
The New York Observer
“This is the kind of dessert that sparks revolutions. The minimalist white interior of the Upper East Side dessert salon matches the subtle richness of its famed Mille Crepes…The transformation of a Parisian street food into a dessert fit for Marie Antoinette is enough to melt any Francophile’s heart.”
Bon Appétit
"Architectural and beautiful, Lady M’s mille crepes cake makes a science of an old French art-filled crepes.”
NY Times Magazine
“Since it’s impossible and foolish to claim that something is the best of anything in New York, I’ll hedge my bet and say that the Mille Crepes at Lady M Boutique, just off Madison Avenue on the Upper East Side is at least the second-best cake in the city.”
The New York Observer
“This is the kind of dessert that sparks revolutions. The minimalist white interior of the Upper East Side dessert salon matches the subtle richness of its famed Mille Crepes…The transformation of a Parisian street food into a dessert fit for Marie Antoinette is enough to melt any Francophile’s heart.”
Locations:
Upper East Side Boutique - 41 East 78th Streeet, NY, NY 10075
Monday to Friday: 10am-7pm
Saturday: 11am-7pm
Sunday: 11am-6pm
+1 212-452-2222
The Plaza Food Hall - 1 West 59th Street, NY, NY 10019
Monday to Saturday: 11am-8pm
Sunday: 11am-6pm
+1 212-452-2222
Bryant Park Boutique - 36 West 40th Street, NY, NY 10018
Monday to Thursday: 8am-7pm
Friday: 8am-10pm
Saturday: 11am-10pm
Sunday: 11am-6pm
+1 212-452-2222
Los Angeles Boutique - 8718 West 3rd Street, Los Angeles, CA 90048
Monday: CLOSED
Tuesday to Friday: 12pm-7pm
Saturday to Sunday: 12pm-6pm
+1 424-279-9495
Monday to Friday: 10am-7pm
Saturday: 11am-7pm
Sunday: 11am-6pm
+1 212-452-2222
The Plaza Food Hall - 1 West 59th Street, NY, NY 10019
Monday to Saturday: 11am-8pm
Sunday: 11am-6pm
+1 212-452-2222
Bryant Park Boutique - 36 West 40th Street, NY, NY 10018
Monday to Thursday: 8am-7pm
Friday: 8am-10pm
Saturday: 11am-10pm
Sunday: 11am-6pm
+1 212-452-2222
Los Angeles Boutique - 8718 West 3rd Street, Los Angeles, CA 90048
Monday: CLOSED
Tuesday to Friday: 12pm-7pm
Saturday to Sunday: 12pm-6pm
+1 424-279-9495
Recommendations:
The most popular creation at Lady M is the Mille Crepes cake that is twenty handmade paper-thin crepes lawyered with a light pastry cream and finished with a caramelized layer, like the top of a crème-brule.
Lady M is also famous for its Checkers Cake. This cake combines chocolate and vanilla sponge cake with fresh whipped cream and chocolate ganache to create a delicious and aesthetically pleasing masterpiece.
Sorry for the poor quality of this video..but still please enjoy the salesman explanation of their specialty. After having visited and tasted a slice myself I must agree it is outstanding!
Make this at home!
Many fans of Lady M cakes have tried to recreate these gourmet cakes. One such recipe was posted on a website called The Recipelink.com. This website copied Lady M’s Mille Crepe recipe. The recipe for the batter was adapted from the Joy of Cooking. The pastry cream portion of the recipe was adapted from Desserts by Pierre Herme and Dorie Greenspan.
Ingredients:
For the crepe batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups flour
7 tablespoons sugar
Pinch salt
For the vanilla pastry cream:
2 cups milk
1 vanilla bean, halved and scraped
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons butter
For the assembly:
Corn oil
2 cups heavy cream
1 tablespoon sugar or more
3 tablespoons Kirsch
Confectioners' sugar.
Directions:
1. The day before, make the crepe batter and the pastry cream. Batter: In a small pan, cook the butter until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.
PASTRY CREAM:
2. Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
3. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
4. Assemble the cake the next day: Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.
5. Pass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won't hold peaks. Fold it into the pastry cream.
6. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners' sugar. Slice like a cake.
Ingredients:
For the crepe batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups flour
7 tablespoons sugar
Pinch salt
For the vanilla pastry cream:
2 cups milk
1 vanilla bean, halved and scraped
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons butter
For the assembly:
Corn oil
2 cups heavy cream
1 tablespoon sugar or more
3 tablespoons Kirsch
Confectioners' sugar.
Directions:
1. The day before, make the crepe batter and the pastry cream. Batter: In a small pan, cook the butter until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.
PASTRY CREAM:
2. Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
3. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
4. Assemble the cake the next day: Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.
5. Pass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won't hold peaks. Fold it into the pastry cream.
6. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners' sugar. Slice like a cake.