The inspiration for Le Marais was to recreate the French boulangerie of owner Patrick Ascaso's childhood — an open space filled with an oven and the baking of bread and viennoiserie. All of our doughs are made in the most artisanal French ways, with all-natural, house-made starters and long fermentation periods. Often hailed as the best in the city, our viennoiseries — croissants, pain au chocolats, carrés, and danishes —  are handmade fresh each day with locally-milled organic flours, European-style organic butter, and dough that is leavened with a combination of housemade levains. Our lamination process in creating viennoiseries results in airy, alternating layers of butter and dough.