Artisanal French and Belgian About Colson

grew up in Paris, the capital of patisseries. My Hunter’s waffles, rice pudding tarts, speculoos, gos- maternal grandparents lived in Mons, a provin- ette, merveilleux. cial city of southern Belgium and the highlights I knew that these products did not exist anywhere of our trips there were always the traditional at the time in NY and when I finally decided to open visit to the local shops. I remember the my shop, it was obvious that it would bear Hubert Iexcitement at discovering the rows of creamy delica- Colson’s name and he would be the creative force cies that lined the display counters of these small but behind the effort. delicious culinary temples. We opened Colson Patisserie on a street corner I moved from Paris to New York in 1998 to study of Park Slope in the summer of 2006. Very quickly, film. After a few years in the movie business, I found the people in the neighborhood adopted us and now, myself looking for another creative pursuit. I can proudly say we’ve become an institution in this While visiting Mons for the first time in many part of Brooklyn. years, I re-discovered the extraordinary shop owned Shortly after opening our doors, coffee-shop own- by Hubert Colson, an old family friend. Hubert, a ers started requesting our products for their daily great pastry , cookbook writer and teacher, had pastry selection. Our wholesale business has grown the generosity to take me in as an apprentice at his organically, at a steady pace over the years and in patisserie in Mons. 2012 we decided to open a production in During my time in the , I witnessed the spe- Sunset Park that would allow us to produce more cial relationship the people of Mons and its surround- pastries while maintaining our artisanal quality. ings had with this establishment. I was heartened in I hope you will consider our products for your my project when I saw the smiles on the customers’ food offerings. faces while they were patiently waiting their turn in the sometime very long line to the pastry counter. Bon appetit, The range of products that the patisserie was of- fering seemed to seduce its customers. In addition to all the great classics of the French repertoire, the patisserie offered some irresistible Belgian pastries: Yonatan Israel, owner wholesale products

All our products are We use the highest quality ingredients available. handmade daily in We never use transfats, hydrogenated oils or corn syrup. our in Park We deliver 365 days/year.

Slope and Sunset Minimum for deliveries is $35. Park (Brooklyn). For pricing information, inquire at [email protected]

Croissant Donuts Assorted Flavors Danishes Shortbread Cookies Almond Savory Turnovers Assorted Flavors Almond Pain au Chocolat Gluten Free Sweets Speculoos Plain Brioche Muffins Assorted Flavors Sweet Brioche Financiers Scones Morning Roll Assorted Flavors Assorted Flavors Pain au Raisin Teddy Bear Apple Chocolate Roll Quiches Pear-­Caramel Turnover Assorted Flavors Pistachio Roll Brownie Ham & Cheese Croissant Belgian Waffle American Cookies Cheddar-­Chives Biscuit Assorted Flavors PARK SLOPE 374 9th Street “Best in NYC” Brooklyn, ny 11215 Daily News 718.965.6400

INDUSTRY CITY “Best Cookies in NYC 253 36th Street 2010 & 2012” Brooklyn, ny 11232 Time Out NY 347.637.6676 [email protected] “Top 3 French Style www.colsonpastries.com Bakery in NYC” Serious Eats

“Best Bakery ” Village Voice