An Apple-grade all-day culinary house in Paris. Crafting 48-hour wild sourdough and laminated viennoiserie from dawn, single-origin espresso at midday, and wood-fired French hearth cooking through the evening.
Natural wild starter nurtured since 2018. Pulled crisp and blistered from stone hearths at 7:00 AM, 11:30 AM, and 4:00 PM.
Hudson Valley heirloom produce, Bodega Bay day-boat catches, and single-estate French dairy sourced under 90 miles.
Country Sourdough Boule (Whole Loaf) · $11.00 · Limited to 80 loaves daily
We reject industrial shortcuts. Every loaf, cup of coffee, and wood-fired dish is rooted in long fermentation, direct farmer relationships, and unhurried fire cookery.
Crafted from stone-ground organic heritage wheat, a living wild levain nurtured since 2018, and 84% water hydration. Baked thrice daily at 500°F on refractory stone decks for a blistered mahogany crust and open, custardy honeycomb crumb.
Direct-trade micro-lots sourced directly from regenerative cooperatives in Yirgacheffe, Boquete, and Huila. Roasted in micro-batches and pulled at 9-bar pressure on our bespoke dual-boiler machine with calibrated mineral water.
White oak coals burn at 750°F to sear dry-aged heritage meats, blister garden brassicas, and roast whole day-boat turbot. Paired with 150+ low-intervention, biodynamic, and skin-contact orange wines from independent European vignerons.
Carefully calibrated seasonal dishes moving with the rhythm of the day. Each plated with organic produce and paired with natural cellar selections.
Pain Perdu aux Figues Rôties
Served 7:00 AM – 3:30 PM
Custard-soaked thick house brioche, pan-seared with burnt sugar crust, mission fig compote, smoked maple mascarpone cream, and candied pecans.
Tartine de Burrata & Pêches Brûlées
Served 11:30 AM – 4:30 PM
Fresh artisanal Pugliese burrata, wood-charred seasonal stone fruit, crushed pistachio pesto, wild arugula, and 12-year Modena balsamic glaze on grilled sourdough.
Entrecôte Grillée & Frites Maison
Served 5:00 PM – 10:00 PM
12oz 45-day dry-aged Prime ribeye seared over white oak coals, roasted bone marrow herb butter, wild watercress salad, and triple-cooked beef fat frites with black pepper béarnaise.
Explore how Maison & Co. transforms from a brisk sunlit morning bakehouse to an intimate, candlelit wood-fired hearth.
Morning Sunlit Bakery Counter
Floor-to-ceiling iron casement windows bathe the Carrera marble counters in crisp morning light. The golden aroma of laminated Normandy butter and 48-hour wild sourdough fills the room as our custom Slayer espresso machine begins its first extractions.
24 Walk-In Marble Counter Stools · Communal Baker’s Table
Soft acoustic jazz, hiss of steam wands, clatter of porcelain saucers
Fresh Kouign-Amann warm from hearth paired with a velvety Cortado
“Maison & Co. accomplishes the near impossible: seamless transition from early-morning viennoiserie perfection to evening hearth mastery. Chef Julian Ross’s dry-aged duck and Antoine Mercier’s blistered sourdough define modern hospitality at its most soulful.”