PATISSERIE MANON – So Very Very French

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Do you love good pastries?

We do.

Do you love what the French have done over the past four hundred years to the art of refined sugar, white flour, butter, cream, chocolate and dough?

Let’s face it who doesn’t?

Have you been consistently disappointed with the baked goods at the West Charleston Whole Foods in the past year (ever since it changed suppliers)?

Let’s face it who hasn’t?

Do you hate supermarket bakeries with a passion?

Of course you do.

Assuming all of the above questions were answered in the affirmative (and if you’re reading ELV, we assume you have the brains/good taste to do so) then you need to make a beeline to the space formerly housing Bleu Gourmet (right behind Fleming’s) where Jean-Paul Layden and his wife Rachel have opened a pastry shop that brings superior baked sweets (and savories) to the neighborhoods.

Layden hales from Dunkerque in northern France, and his missus was born in Brittany — making them as French as La Marseillaise. They operate two patisseries in Tahiti, of all places, and apparently thought those environs were too confining for their talents, compared to our humble burg, so east they came to raise Vegas’ pastry IQ.

And raise it they have, with delicate, intense macarons, eclairs from heaven, nice croissant (and pain au chocolate), and a bear claw-like “almond croissant” that is soft, nutty, chewy, and worth going out of your way for. On our croissant-o-meter, these rank a half a click below Payard’s, and maybe a notch less buttery than those at the patisserie just to the west of the entrance to the Gare du Nord in Paris (France, not Kentucky)…but that doesn’t mean they aren’t darn good.

Also worth a trip are the daily quiches and specials, ranging from a béchamel-infused croque monsieur, to the occasional cassoulet.

But there is a problem.

Because the previous operator in this space was operating a restaurant much larger than its lease and business license allowed, the Layden’s have had to re-configure the space and get additional approvals before they can operate a café here, as opposed to just selling their wares over the counter. Everything is on track, but it may still be some days (or weeks) before you can sit down on premises and enjoy these superlative pastries.

In the meantime, you’ll just have to stop by, say “bonjour,” grab a baguette, and experience a little slice of Paris in a town that needs more of them.


8751 W. Charleston Blvd.

Las Vegas, NV 89117


Also with a Boulder City location:

534 Boulder Highway

Boulder City, NV 89005


8 thoughts on “PATISSERIE MANON – So Very Very French

  1. YUM! I can’t wait to try this…

    But dammit, how come Summerlin gets most of the good eats (off The Strip)? Since I’m way on the other side of town (the community Mr. ELV likes to call “Monochrome Valley”), Payard is actually more convenient for me. Of course, this can also be another excuse for me to hit up Payard soon! ;-)

  2. Thank goodness! Whole Foods was the best game in the neighborhood for years, and it wasn’t that great. So glad we finally have a great bakery in Summerlin.

    By the way, have you tried Baguette Cafe in the southwest? I sometimes grab a croissant from there on my way to work. They have good croissant, a delicious tuna salad, and good quiche.

  3. They are good but I prefer the french bakery Bonjour on Rainbow near Flamingo. It’s not in as fancy a neighborhood but I think the desserts are better and I love their breads.

  4. Everything is homemade with love, and it is absolutely the BEST of France that I have had as far as pastries and breads go in Las Vegas. Nice variety and a very warm, welcoming atmosphere… many bakeries can you go to where the owner comes out from behind the counter to tell you hello? Thank you Patisserie Manon. I wish you all the best.

  5. Bonjour bakery has the absolute worst cashier in town. There is a skinny dark haired super rude French girl that works there who couldn’t give a damn about your order. I’ve walked out of there so many times saying wtf to myself i’ll never go back. But I do anyway… Not too long ago, My wife ordered to be made a Fresh birthday cake for my birthday which was frozen when she picked it up. The response of the above mentioned sales help was “So”. We nicknamed her the “croissant nazi” Yes, however, the pastries and cakes are very good.

  6. John,
    Thank you.
    Up until about 6 months ago, I had not heard of you. Valley Cheese & Wine are local to me in Henderson, and thru them I became aware. I have been to a few places you suggested in the past, before reading your comments. Therefore when you said there was a new Patisserie, I had to go. Despite Freeds down the street, and Great Buns another 10 minutes away, I have always found their offerings above a grocery store, but quite lacking to my tastes. The moment I walked into Patisserie Manon, I knew I was home. I walked out of there spending $58. Overkill for someone single like me, but I had to try so SO many things. And this is a stash for the week since they are 45 minutes away. FYI, everything lasted 5 days and nothing went limp, stale, or any other things we all dread with food.
    The macaroons were heaven. In the past whenever, wherever I have had one, I never knew them to be anything but hard and drenched with almond. These were pillows that melted in my mouth. You still know the almond is in theirs, but it is subtle, and the cookie’s actual flavors, i.e. pistachio, chocolate, ginger, etc. all shine. The custards in the eclairs are are flavorful, firm, yet flowing with ease as you bite into them. You’re never going to take a bite and find yourself wearing the filling. So many more wonderful things were tried last week, and many new ones today and for this weekend, but you should go in and buy the whole menu yourself. I figure to be thru it by March. Nothing has been under a 9/10 in terms of taste & quality. Today, I was able to escape at only spending $30 on myself, and another $20 in macaroons I already mailed off to friends for Christmas.
    Tom Horvitz

  7. I went 2 times to Manon and here are my impressions.
    Owners and employees. 10 – Such nice people…
    Croissants: 10 – Fluffy, crispy, exactly like in France.
    Baguette: 10 – Crispy and light inside, again like in France.
    Bread: 10 – Excellent, totally dry the next day, that the sign of a perfect bred!!
    Tiramisu: 10 – Oh my God, moisty, light, flavorful, fabulous, are you Italian?
    Pate: 2 – Old, weird tast, Marche Bacchus is much better
    Quiches: 10 – light, refined tast, just perfect.
    Chocolat Truffles: 3 Terrible hard, stange tast. You need a different supplier from Switzerland.

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