Le Fournil

"With a prominent nose and arms outstretched, this croissant from very French East Village bakery Le Fournil is supremely buttery and done to a turn. It may be the best in the East Village. It is of average size and slightly denser than perhaps desirable. $4." - Robert Sietsema, Eater Staff

"Le Fournil in the East Village offers a pan bagnat sandwich with canned tuna, mayo, avocado, tomato, and boiled egg on a fresh round roll." - Robert Sietsema

"When newly opened East Village bakery Le Fournil had its window smashed, owner Jean-François Hèbert boarded up the damaged section and pasted blank sheets of paper out front, in hopes people would use them to write messages calling for change. “We won’t lose hope though,” Hèbert wrote in a message on Le Fournil’s Instagram page. “We will rebuilt [sic] and recover.”" - Serena Dai

"The sign over the door still says Moishe’s, and Moishe Pearl still owns the East Village building, but there’s a new baker at 115 Second Avenue — and for the first time in probably 100 years, he’s French. Jean-Francois Hebert is from Normandy, so in addition to the baguettes, croissants and brioche, there are specialties from the North of France like tartes au sucre — soft rounds coated in sugar and dotted with a few trinkets, such as almonds or bits of chocolate. Fruit tarts, including lemon meringue and tarte Normande — slices of tart apple baked into a custard — fill a small refrigerated case. Delivery via UberEats." - Daniela Galarza, Eater Staff

"The revamp of East Village icon Moishe’s into French bakery Le Fournil has revealed some stunning tile work that could be 100 years old." - Tanay Warerkar