Madison Avenue
Welcome ToOpening hours
monday
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tuesday
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wednesday
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thursday
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friday
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saturday
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sunday
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Bank Holiday
26/11/2026
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27/11/2026
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Amenities
Wheelchair Access
Outdoor Seating
Catering
Free Wifi
Wine and Beer
Kids Menu
Le Pain Quotidien Madison Avenue | Bakery, breakfast & brunch on the Upper East Side A short walk from The Met on Madison Avenue, our Upper East Side bakery and café is a calm place to start the day or rest between galleries. Specialty coffee, organic sourdough baked fresh, croissants and pastries from 6:30am on weekdays and 7am on weekends. Settle in for a relaxed breakfast, a weekend brunch with the family, or lunch with a friend by the window. Take out or order ahead if you're short on time, or sit outside when the weather's nice. Address: 1131 Madison Avenue, New York, NY 10028 (between 84th and 85th Street) Phone: (212) 327-4900 Hours: Mon–Fri 6:30am–7pm · Sat–Sun 7am–7pm Getting here: A short walk from The Metropolitan Museum of Art and Museum Mile, and a few blocks from 86 St station (4, 5, 6) What guests love here: a calm, charming room with window seats, friendly and fast service even when busy, salads and sandwiches, lentil and chicken soup, quiche, avocado toast, our sunny side breakfast bowl, French cream donuts and hot chocolate. Vegetarian, vegan and gluten-free: many dishes on our menu are vegetarian or fully plant-based, there are gluten-free options, and our team is happy to help with allergies. Do you serve breakfast and brunch? Yes. Breakfast is served every day from the moment we open, and brunch runs on Saturdays and Sundays. Expect organic sourdough tartines, eggs, Belgian waffles, avocado toast, pastries and specialty coffee.
Simplicity According to Alain
Our founderAlain Coumont was born into a family of cooks. His grandparents had a restaurant, his father was a chef, and his aunt Simone was a talented pâtissier who baked tarts every Saturday for the whole family to devour on Sunday. When he was 6 years old, Alain began reading from the two cookbooks on the shelf at home. He taught himself to cook by reading recipes and hints from famous chefs. His first creations were chocolate mousse, cream puffs, and eclairs. Little did he know…

