“Céline’s canelés are exceptional for their size and for the perfection achieved between the crunchy exterior
and creaminess of the inside.” – Eric Ripert, Le Bernardin NYC, 2013


Canelé by Céline

Céline by the entrance of Canelé by Céline boutique in New York's upper east side

Céline at Canelé by Céline boutique in New York City’s Upper East Side district


Céline was originally a business lawyer in Paris and New York when she met in 2009 Chef Jean-Georges Vongerichten who found her canelés “delicious” and asked “where she was selling them”. After a couple of months of intense thoughts, Céline, who inherited her passion for cooking from her father who taught her a number of French gourmet recipes, decided to make her dream come true

and created her own company Canelé by Céline, company dedicated to offering the most delicious canelés to New Yorkers.

Céline reinterprets the authentic canelé by miniaturizing it and imagining new exciting flavors. Céline’s creations are such a perfect match with refined drinks and other luxury products that Canelé by Céline has been selected as a preferred supplier of luxury brands such as Louis Vuitton, Google, Nespresso Café and Spa Caudalie at the Plaza Hotel. You can also find Canelé by Céline at the NY Palace and the Carlyle Hotel.

Céline spent several months working on this traditional recipe. The delicious 100% hand-made outcome is in front of your eyes. Enjoy!

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Canelés, 300 years of refinement

A mini canelé in gift box

A mini canelé in gift box

In the 17th century, the nuns of the Covent of the Annunciation in Bordeaux (South West of France) started baking little pastries by using donated eggs yolks from local wine makers who clarified their wines with the egg whites. These extraordinary little confections made from simple ingredients were offered to the poor children. The Canelé (Kah-nuh-leh) was born.

A century later, as the canelé became very popular in the wine region, some craftsmen, called canauliers decided to dedicate their craft to the baking of these authentic and traditional pastries by using copper molds.
After a century of ellipse, in the 20th century, an unknown cook decided that the canelé should gain back its unique cachet. He fine-tuned the recipe by adding rum and vanilla beans; the canelé became a premium pastry and started travelling to Paris and other main cities in France.

The popularity of the canelé reached out foreign countries and became a solid culinary reference in the French regional Gastronomy. As the city of international foodies, New York was the right place to start exporting canelés.

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