Mamaroneck’s main drag has varying eat and drink options that make it a top foodie hangout: long timer’s like Sal’s Pizza, Le Provençal Bistro, Boiano Bakery, Rani Mahal, and Piccolo Mulino Italian, plus newer options such as Hash O Nash, Bar’Lees Wine & Whisky Bar, Mister Chen, and The Roaster Café.
Further boosting the town’s food scene cred was the opening in mid-November of Maison Margaux Bakery by Estelle Rocton-Pailhes. The New Rochelle resident, who is originally from Normandy, France, arrives at 4:30 a.m. daily to bake chocolate croissants, raisin Danish, and other viennoiseries. At 5 p.m. when the store closes, she’ll often stay until 8 p.m., prepping and cooking for the next day.
After a 22-year marketing/sales career in the luxury (LVMH) and food industries (Nestlé), Rocton-Pailhes decided to return an original passion, one that began when she was a child. “High quality baking has always been a tradition in my family. My mother was a pastry chef, trained by the legendary Gaston Lenôtre. I baked my first apple cake at the age of six.”
Photo by Estelle Rocton-Paihes
Rocton-Pailhes has taken numerous cooking classes and also has apprenticed at Pierre & Michel in Elmwood Park, NJ.
“I knew I wanted to open on Mamaroneck Avenue — it has so many types of food choices but no French bakery.”
Her menu is full of sweets (the aforementioned viennoiseries plus macarons, madeleines) but also savory items such as quiche, sandwiches, salads, and soup-of-the-day (e.g., carrot with coconut milk, cauliflower, butternut squash). Her beverage offerings include French artisan products Malongo coffee, Palais des Thés teas, and Alain Milliat juices. Future menu plans include made-to-order crêpes, Belgian waffles, pâté, and French cheese platters.
Photo by John Bruno Turiano
Close to the Mamaroneck High School and French American High School campuses, Maison Margaux offers specials to the students – a free dessert with the purchase of a sandwich or salad.
Named after her daughter, Rocton-Pailhes says the family is supportive of her new venture. “My husband Olivier comes in on the weekend to help. My kids all like to bake – Margaux makes crêpes, Edward financier cake, and seven-year-old Louis chocolate cake.”
The appeal of French food according to Rocton-Pailhes? “All the butter of course,” she quips.
Maison Margaux Bakery
152 Mamaroneck Avenue
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