Pasty chef Arthur Haynes and his wife, Amber Pappageorge, have shuttered their 346 Patisserie on Henderson's Stephanie St. after eight months in business. Without giving away specific details, the pair have left notes on social media hinting at future changes.
346 Patisserie wants to thank everyone who’s helped to make us a success!
With a special congratulations to the new owners, we are excited to see our recipes and product reaching a new audience.
Haynes' career includes stints at Daniel Boulud’s Restaurant Daniel in New York City and Thomas Keller’s Bouchon Bakery at Rockefeller Center. 346 was named after the freezing point of liquid nitrogen, a process Haynes used to create gelatos, sorbets, and frozen spheres, alongside a menu of French pastries, chocolates, and vegan desserts.