Timing is everything.
When I visited Lysée in New York, chef Eunji Lee had just been named Best Pastry Chef in North America at the World’s 50 Best North America Awards in New Orleans the night before. Such is her dedication that she flew back to New York the very next day and headed straight to work at her pastry boutique, Lysee.
Located at 44 East 21st Street in Manhattan’s Flatiron District, Lysée is unlike any pastry shop I’ve visited. Guests can order pastries à pick up treats to go, or reserve one of the coveted seats for the signature pastry omakase experience or à la carte. Of course, you can probably guess which option I chose.
The exterior is understated yet elegant, with a crisp white façade framed by large black-trimmed windows. Inside, the space unfolds over two levels. Upstairs, guests are greeted by a stunning display of pastries and cakes that resemble works of art more than desserts. Those with reservations descend to the intimate lower level, where only 12 lucky guests can dine.
The room itself reflects Chef Lee’s aesthetic. It is clean, minimalist, and calming, dressed in soft shades of cream, beige, and grey. Light porcelain floors, matte gold flatware, and an open presentation kitchen create a sophisticated backdrop for the edible masterpieces that follow.
One of the highlights of our visit was meeting Chef Lee herself. Born in South Korea, she fulfilled a lifelong dream by moving to France, where she spent more than a decade studying and mastering the art of classical French pastry. She trained at prestigious institutions and worked in acclaimed Michelin-starred restaurants before seizing the opportunity to join Jungsik New York as Executive Pastry Chef. There, she began blending classical French techniques with Korean flavours and ingredients, creating a style uniquely her own.
Her list of accolades is impressive. In 2019 she was named Rising Star Pastry Chef in New York. In 2022 she opened Lysée, followed by La Liste Pastry Talent of the Year in 2023 and Food & Wine Best New Chef honours the same year. She was also a James Beard Award semifinalist in both 2024 and 2026. Now she can add Best Pastry Chef in North America to an already remarkable résumé.
Choosing a favourite dessert was nearly impossible, but three creations stood above the rest. First was the signature Lysée cake, which also serves as the boutique’s logo. Beautifully crafted and impeccably balanced, it embodies everything the shop represents. The seasonal strawberry rhubarb tart was another standout, delivering the perfect harmony of sweetness, acidity, texture, and freshness. Then there was the famous corn cake, fashioned to resemble an ear of corn so realistically that it almost seems too beautiful to eat. Chef Lee explained the painstaking process involved in creating each piece, and the level of craftsmanship is simply mind-boggling.
The Kouign-Amann was equally memorable, with impossibly flaky layers and rich buttery flavour. Every bite demonstrated the technical precision that has made Chef Lee one of the most celebrated pastry chefs working today.
Beyond the omakase, Lysée offers an extensive collection of pastries and baked goods including madeleines, croissants, financiers, cookies, mille-feuille, brioche, bao, quiche, ice cream, granola, custom cakes, seasonal specialties and beautifully curated take-home pastry boxes. The beverage program is equally thoughtful, offering specialty teas, matcha, lattes, hot chocolate, and fresh house-made juices.
We visited before heading to the theatre, and it proved to be one of the highlights of our day. What impressed me most was the extraordinary quality of the ingredients and the meticulous care that goes into every creation. Chef Lee works with the freshest seasonal products to create desserts that are refined, balanced, and remarkably complex. Nothing is overly sweet. Instead, every pastry showcases layers of flavour, texture, and technique.
People often compare great pastry destinations, and while there are many beautiful bakeries, Lysee stands in a category of its own. These are not simply desserts; they are edible works of art. Every item is handcrafted, artisanal, and thoughtfully executed. The creativity is exceptional, but what truly sets Lysee apart is that the flavours are every bit as impressive as the presentation.
Lysée is not a bakery. It is a gallery of confections, where French technique, Korean influences, and artistic imagination come together to create one of the most exciting pastry experiences in North America.
All of the accolades are richly deserved.
Recommended enthusiastically.
Happy dining,
Shanea
06/02/2026
