“Strong, bold coffee, roasted in-house, brings legions of fans to Antoinette’s Patisserie…” —Westchester Magazine
Since 2004, Antoinette's Patisserie in Hastings-on-Hudson, N.Y., has attracted coffee lovers from all over Westchester, New York City, and the tri-state area with its fresh-roasted GiacoBean coffee, pastries, breakfast, and lunch—not to mention a warm and welcoming atmosphere.
GiacoBean is roasted for and served exclusively at Antoinette's. Whole bean coffees are available by the pound online and at the patisserie, ranging from the crisp, clean San Remo light roast to the complex, juicy Kenya Single Origin to Veloce—GiacoBean’s darkest roast and customers' perennial favorite.
The Patisserie serves GiacoBean espresso, drip and Hario V60 pour-over coffee. Antoinette’s son Kus Beham roasts the coffee beans locally in Yonkers, N.Y., in small batches multiple times a week, so GiacoBean coffee is as fresh as it gets.
From the roaster, Kus Beham: “At GiacoBean we source the finest beans and treat them well: they're small-batch roasted, custom blended, tended and tasted with care. Our primary concern is the coffee in the customer's cup, whether it's brewed by us at Antoinette's Patisserie or by you at home.
“We love hearing your feedback about the strengths and weaknesses of different blends and brew methods, and we take your comments to heart when we roast and blend.”
GiacoBean Coffee & Antoinette's Patisserie accolades:
Westchester Magazine’s Best of Westchester “Best Chocolate Croissants” 2011
“Yes, they’re messy but who cares? The fact that these chocolate croissants are so crumbly and flaky is what puts them at the top of our list. These buttery creations are like a taste of the Left Bank. Add a warm cup of the pâtisserie’s famous GiacoBean café au lait and you’ll be ooh-la-laing the rest of the day.”
Westchester Magazine’s Best of Westchester “Best Non-Chain Coffee” 2007
“If you’re tired of ordering your tall, skim, double-shot, iced caramel macchiato every morning (heck, we’re tired just writing it), then it’s time to leave the franchise-fueled blend behind. We love how this family-owned, petite patisserie looks more like it belongs in the south of France than in the south of Westchester, with small round tables, pastry-filled counters, and the enveloping smell of espresso. Using organic Fair Trade coffee, the house blend is full bodied and full flavored. And, if you’re feeling nostalgic for the, ahem, other place, they’ll be happy to add a shot of vanilla or caramel to your cup.”
Westchester Magazine’s Best of Westchester “Best Cheesecake” 2005