Two bakery chefs Pierre Chayene & Michel Kory assignment in the kitchen at their bakery abundance in Elmwood Park.
Photo of the two co-owners pastry chefs Pierre Chayene (L) and Michel Kory (R) at Pierre and Michel Accurate French Bakery in Elmwood Park(Photo: Mitsu Yasukawa/NorthJersey.com)
When Parisian pastry chefs Pierre Chayene and Michel Kory were cerebration of abrogation France to barrage a bakery in America, friends and family strongly advised against it.
“People in America buy their pastries in supermarkets and CostCo,” is what Chayene said he and his business accomplice were told. Americans aren’t activity to absorb their hard-earned dollars on adorned French pastries and abrupt breads fabricated in a boutique bakeshop.
A accomplished agglomeration of Frenchmen, it turns out, can be wrong.
The 11-month-old Pierre & Michel Accurate French Bakery in Elmwood Park has had no agitation alluring barter to its baby shop on Broadway. They appear from beyond the river — “We are 15 account from the George Washington Bridge,” Chayene says — from Jersey City, from Montvale and Fort Lee and all towns in-between for the bakery’s freshly brewed Italian coffee, brittle baguettes, made-to-order sandwiches and beauteous accurate French pastries.
“We capital to accompany a little aftertaste of Paris to New Jersey,” Chayene says. A aftertaste that, the chefs maintain, can alone be reproduced by application able French techniques and genuine ingredients, abnormally adulate and amber alien from France.
“No amount what, you won’t get the aforementioned texture, the aforementioned aftertaste without French adulate and French chocolate,” says Chayene, 40, sitting in his shop’s dining room, outfitted with a collection of commonsensical chairs, copse tables, beat couch and baby replicas of the Eiffel Tower. Two of Kory’s five children were cartoon at a adjacent table; Kory’s New York-born bilingual wife, Dolly, who works in the bakery, sat abutting by, allowance to translate. Though Chayene is added fluent, neither chef is adequate speaking English.
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But who needs a accepted accent when there are aureate cool croissants, bright-colored macarons, abundant bake-apple pies, creamy abstracted pastries adorable in the showcase? They accept their broiled goods speak for them. “We don’t like to allocution about ourselves,” Chayene says.
No words are bare to acknowledge the “mirror glaze” on album Le Passion that encircles a rich brew of amber block abounding with milk amber mousse and affection fruit, or, for that matter, to adore the accepted Le Metisse, a amber blot block gilded with chocolate mousse and crème brûlée sitting aloft brittle hazelnut. Nor is a large vocabulary appropriate to butt the whimsy of the coffee-infused amber opera block or to amount the breakable tart tatin with beginning aerated cream. All that’s bare is a pretty acceptable apparition and a sweet-loving palate. The closing is, Chayene believes, not rare; “everybody brand sweets,” he says.
Pierre & Michelis amid on a active characterless four-lane thoroughfare next to fast-food joints and auto shops — a far cry from the admirable boulevards, chichi boutiques and attractive barrio of their built-in city.
Opera block at Pierre & Michel in Elmwood Park. (Photo: Pierre & Michel)
“Paris is added admirable — the architecture, the parks,” says Kory, who is 50. “It’s added clean. But the U.S. is the mother of the world.” It is, he says, the country area there’s abundant befalling to realize your dreams — and a French bakery in the USA has been his dream for a continued time.
Not so abundant his partner’s. “I didn’t appetite to leave France,” Chayene admits.
The two met through friends, back Kory was already alive as a pastry chef, accepting graduated from the awful admired Greta comestible affairs in France, and Chayene was accomplishing a culinary internship while still in aerial school. “We aggregate the aforementioned passion,” Chayene says. “We admired to bake, to create. We see it as authoritative beautiful art.”
Chayene’s ancestor is a chef. “When you alive in a abode area your ancestor is a chef, affable and pastry authoritative becomes an interest,” he says.
Kory on the added duke went into the acreage for applied reasons. “I anticipation that for the future it’s a acceptable job,” he says. Being a French chef is, he maintains, like accepting “an all-embracing passport. I can go anywhere. Japan. Asia. America. Everyone loves French pastries.”
They accomplished and formed at the famed French abode Lenôtre and the four-star Hotel Concorde Lafayette. They were accomplishing able-bodied but Kory kept cerebration about aggravating his luck in America. “I had this dream of advancing to America for a long time,” he says.. Back the abridgement in France started to catchbasin — “It was bad the aftermost three years we were there,” Kory recalls — he began to allocution added actively to his acceptable acquaintance about abutting him in opening a pastry boutique in America.
Metisse block by Pierre & Michel in Elmwood Park (Photo: .)
“For eight months, every day I’d put burden on him,” he says..
“He beat me,” Chayene quips.
They chose Bergen County because Dolly grew up in Bergen County (she met her bedmate in New York Burghal back he was visiting his sister). Today the brace lives in Fair Lawn. Chayene, who met his American-born wife through Dolly, lives in Midland Park.
“I don’t affliction it at all,” Chayene says about abrogation France for New Jersey. “I like it. It’s a nice adventure.”
No agnosticism their barter are captivated they fabricated the move.
“I’m there every day,” saya Shy Amir of Woodland Park. “I couldn’t accept it back they confused in. I thought, ‘I’ll accord it a try.” It was actually a big wow for me. I’m bringing my accompany there now.”
Bob Perwas is a fan, too — affectionate of.
“Their being is excellent. It’s fresh. It’s terrific. It’s all good,” he says, “and that’s the problem.”
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