Petite Bretagne | Our Story
A taste of Brittany
Petite Bretagne was born from a simple conviction: that a good crêpe, made with real French butter, can carry the soul of an entire region. We brought that conviction — and the unhurried spirit of a Breton café — to Westchester County.
The craft behind every fold
From hand-laminated croissants to the caramelized layers of a kouign amann, every item on our menu honors generations of French tradition. We use real French butter because the difference, once you taste it, is impossible to ignore.
A menu rooted in Breton tradition
Buckwheat galettes, the Mixte with ham and Emmental, quiche Lorraine, and coffee that never tastes burnt — every dish has a place in the Breton tradition it comes from.
The feeling of being there
Guests tell us they forget, for a moment, that they're in Westchester — French music, French-speaking staff, and the blue-and-white floral plates that have become a quiet signature of our tables. Owner Pierre-Yves is often right there to welcome you himself.
Two locations, one Brittany
What began in Mamaroneck has grown to include a second home in Rye — the same handcrafted pastries, the same warmth, served to two communities across Westchester County.