Yonatan Israel opened the Brooklyn outpost of Colson Patisserie in 2006 to satisfy his craving for the French patisseries of his youth. The Parisian-born filmmaker was particularly inspired by family friend and renowned Beligan pastry chef Hubert Colson, who has operated the original Colson Patisserie in Mons, Beligum since 1986.
Israel trained firsthand as an apprentice with Colson to perfect the chef's pastries for a New York audience. He has recreated a number of Colson's famous French and Belgian recipes for the Park Slope shop including the waffles, financiers, and croissants.
It's hard to decide what to order when everything looks good, so we asked Colson and Israel for their top 5 items offered at their NYC bakery. Click through the slideshow to see their picks.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.