Gallery: First Look: Macaron Parlour Goes Beyond Macarons at their New Patisserie in NYC

They're $2.50 apiece. Boxes of six, twelve, and 24 are available for $15, $28, and $54.

The pecan pie macaron features ground pecans and almonds in the cookie and bourbon in the filling. But the pumpkin pie is entirely nut-free, and the peanut butter-banana Elvis is dairy-free.

This Halloween they'll be doing a special black and orange macaron made with Cheetoh-spiked white chocolate ganache—yes—and a dusting of cheese powder on top.

A plain croissant ($2), and a rolled, raspberry-stuffed kouign-amann-like version ($3) that features a glaze of caramelized sugar around the rim.

Substantial cookies in classic flavors: chocolate chip, salted double chocolate, and oatmeal raisin.

They're still at work on perfecting their chocolate and marshmallow-stuffed yeast doughnuts, which are iced and topped with a graham cracker streusel. The doughnuts will be available on Sundays as a special.

[Photograph: Robyn Lee]

The sticky bun dough is coiled around itself, then wrapped in an additional ring of dough. The brown sugar and honey coating applied before baking melts into a caramel sauce, and the whole thing is topped with streusel crumbs. It's massive: "it can feed six tiny Asian girls—or one Robyn Lee."

Brownies come in dark, fudgy slabs; blondies "are basically butter held together with brown sugar, and they taste like it."

The front of the shop makes for easy to-go orders.

In the back there's some cozy cafe seating (with macaron-esque bench cushions!).

Macaron Parlour Patisserie is on St. Mark's Place between First Avenue and Avenue A, a vibrant neighborhood for hip sweet shops.

They got married in April, and this is their first kid.