Address: 90 S. Stephanie St., Suite 150, Henderson
Status: Open 11 a.m. to 9 p.m. Thursday through Tuesday
Arthur Haynes brings his French pastries to Henderson with the new 346 Patisserie. The veteran of Daniel Boulud’s Restaurant Daniel in New York City and Thomas Keller’s Bouchon Bakery at Rockefeller Center, Haynes uses classic pastry techniques with his frozen cannolis, shattered chocolate mousses, and lychee-rose raspberry macarons.
Haynes named the restaurant for the freezing point of liquid nitrogen, a nod to the frozen novelties that include gelatos, sorbets and frozen spheres on the menu.
He opens the bakery with his wife, Amber Pappageorge, a Las Vegas native who oversees the front of house.
Look for gelatos and sorbets made daily in flavors such as roasted white chocolate, pecan streusel, and honey cardamom. Need a specialty flavor? Just ask.
Specialty toppings include liquid nitrogen frozen fruit powder, shattered chocolate mousse, and caramel powder. Frozen Spheres with a crunchy outside and melt-in-your-mouth interior come in toasted marshmallow and raspberry chocolate.
Classic pastries such as tarts, cookies, macarons in spicy caramel-chocolate and strawberry balsamic, and more make the menu. Shoppers can even purchase macaron and cookie ice cream sandwiches.
Pastry Veteran Arthur Haynes Debuts Henderson's New 346 Patisserie
Haynes, who worked with Daniel Boulud and Thomas Keller, plays with liquid nitrogen at this new bakery.