About Duane Park Patisserie

The Bakery

Duane Park Patisserie combines the mastery of French technique with artistic vision to create delicious and decadent works of art. All pastries, cakes and decorations are handmade on the premises – from scratch – using only natural ingredients and no preservatives. Have a special design in mind? Everything is customizable, from petit fours and cookies to cakes and tarts. In addition to customized treats, each morning the bakery puts out an assortment of breakfast viennoiseries including croissants, scones, muffins, and Danishes, best enjoyed with a cup of fresh-brewed coffee, homemade hot chocolate, or homemade lemonade. The patisserie also features seasonal specialties, using produce at its peak to celebrate each part of the year.

Since 1992, Duane Park Patisserie has played an active role in the Tribeca community, donating food, goods, and services to support education programs, festivals, bake sales, and other vital activities around the area. The bakery also sponsors several children’s sports teams and gives regular tours to local schools.

You can indulge in an array of beautiful and delicious treats daily, but custom orders must be placed from 3 to 10 business days in advance depending on the intricacy of your desired design. Please feel free to consult with our knowledgeable staff about special orders and the endless possibilities of our pastry artistry at 212-274-8447 (toll free: 877-274-8447) or email info@duaneparkpatisserie.com.

The Chef

Madeline Carvalho Lanciani, Chef/Owner of Duane Park Patisserie, grew up in Ohio, discovering her love for pastries early on. At age 10, she won a prize in the Junior Division of the Pillsbury Bake-Off® Contest with her Magic Cupcakes, a recipe that continues to draw crowds to this day. By the time she was 15, Madeline landed her first culinary position, leading to a career as a freelance caterer in college while she studied music.

Upon moving to New York in 1971 with operatic aspirations, exposure to the city’s unrivaled food industry reinvigorated her passion for the culinary arts. After much persistence in the male-dominated field, Madelinw became the first woman ever to be hired as a cook at the Plaza Hotel. She spent two and a half years there, rotating through every station with a concentration in pastry and baking. From her position as Garde-Manger at the Palace Restaurant, Madeline moved on to become Chef at O'Neal's Restaurant in 1977, where she earned rave reviews for her “high end” cuisine. From 1977-1988, Madeline founded and managed Patisserie Lanciani, the neighborhood favorite in Greenwich Village, and in 1985, opened the Patisserie Lanciani in Soho. In 1992, Madeline moved to Tribeca where she established Duane Park Patisserie and raised her two children

Madeline has been featured in such publications as The New York Times, New York Magazine, Time Out, O, the Oprah Magazine,  The Wall Street Journal, Travel + Leisure, Bon Appétit, Food & Wine, the New York Post, Modern Bride and Martha Stewart Living; she has been repeatedly showcased on the Food Network.