Choux Factory

Doors have been Closed for business, they are no longer there.

When I stayed in New York I used to walk by this shop on my way to the subway. I finally stopped in one day and tried their cream puffs. They are so good. I have tried all their flavors and my favorites are the Green Tea and Blueberry flavored cream puffs. These cream puffs are a little pricey but so worth it. I wish they would open a shop in Seattle.

This place has the best cream puffs I’ve ever had. I used to walk by it every day and never knew how good it was until shortly before I left. Good serving size, great taste to the cream and a good shell also.

Their serving size is smaller than Beard Papa’s — a good thing in my book. However, the pastry (the shell) part of the minis was dry — almost crunchy. Intentional, perhaps, but I prefer something more moist.
The vanilla filling tasted better than the chocolate better than the strawberry.

Agreed, employee are super friendly. The vanilla custard was rich, reminded me of the way my mom used to make cream puffs. Lots of egg yolk would do that? Not sure, but I enjoyed. The sugar sprinkled on the outside was definitely a good touch… it’s not powdered sugar… more granular. Nothing too bad with the crust but didn’t blow me away as the best crust ever. Overall, a solid $ 2 Japanese-​style cream puff. Giving Choux Factory 2 or 3 stars would be unfair since I’ve had many more average cream puffs and this one surely sits above those.
Btw, I went to the small store by the UN at 865 United Nations Plaza.

Great place to pop in for dessert, a mini puff and a black coffee aren’t going to kill your calorie count or your budget. Pumpkin puff was excellent, coffee was very decent, too. Good atmosphere and super-​friendly employee. Hooray!

Sometimes, you don’t realize how much you needed something until you experience it. This is how I felt when I bit into my first strawberry-​custard filled cream puff from Choux Factory. I pass it while walking to and from work every day, and for days I wondered: What delights could await me inside that quaint little pastel-​colored shop filled with happy, perky Japanese women behind the counter? I’ll tell you what awaited me: cream puff bliss. I don’t believe I’ve ever had a cream puff before then, but I doubt I’ll need any other ones ever again. They are sweet, crispy, fresh, and pumped full of custard to order right there in front of you. When I have a rough week I’ll stop in on a Friday on my way home and grab one… or if I’m having a rough day… or if I just made an excuse to have a rough day so I can justify buying a cream puff… oh hell – Choux Factory has made me fat and sassy.

Okay… so here are my personal assessments of Choux Factory’s cream puffs.
Vanilla Custard = 5 stars. It’s purely smooth, tasty and creamy, but not too heavy. While there are other interesting flavors, I think the vanilla is the very best.
Puff /​Crust = 2 stars. Too thin and oily. Beard Papa’s thick crust wins.
Setting = 3 stars. Not the most pleasant environment to relax with a laptop, though free wi-​fi is a generous option.
Service = 1 star. Who are these kids? No fork or spoon? Why make me repeat my question three times, and stare at me blankly? Umm, could you wash your hands after vigorously scratching your head/​hair?
In sum, I wish I could buy the custard alone and stuff it in Beard Papa’s puff!

Oh Choux Factory… I like how you’ve redecorated your interior.
Back when the bf lived in Chelsea and I worked at ICM, I used to stop here randomly on my way to work in the morning. The staff is incredibly friendly and the cream puffs… oh so good. Combo it with a cup of coffee and you’re all set for a pseudo-​breakfast treat!
My boss at ICM had a theory: take the custard from Choux Factory but the puff from Beard Papa and combine them… I think I could agree with that. Now if you could only buy your puffs at Beard and walk them over to Choux, the world of cream puffs would be fantastic.
Also…went to Beard Papa in San Francisco at the San Francisco center… the experience is just not the same.

I’d always thought Choux Factory is the fake version of Bread Papa.
like ‘Red Mango and Pinkberry’ or ‘KyoChon and BonChon chicken’ relationship.
apparently, loved their little bit deeper cream taste, but not the pastry shell. it’s little bit harder than what I expected.
had vanilla and pumpkin (for Halloween) flavor and couldn’t stop putting those to my mouth!
get coffee with it and dip it!
free wi-​fi (need to ask for PW), and smiling staff! priceless!

There is nothing that is not delicious about this place. I’ve never been to Beard Papa. But who cares? BEING A CREAM PUFF DOESNT MAKE IT GOOD? Have you ever had a cream puff?

What’s the deal with Japanese-​owned cream puff shops? Why not open a Japanese-​owned cannoli or tiramisu shop instead to mix things up? Don’t get me wrong, I’m certainly not complaining! I’m a huge fan of Beard Papa and cream puffs in general. I guess competition helps keeps quality levels up.
So my friend and I happened upon Choux Factory after our disappointment that Billy’s Bakery was closed for «maintenance» until July 9^th (must be code for «Bakers need vacations too! Took the holiday weekend off, suckas!»). I remembered seeing Unilocal reviews for Choux, so I got excited when I recognized the name. And then a friendly man with his dog, who we had unwittingly followed from Billy’s Bakery (he, too, peered into the dark, closed establishment hoping for signs of life), advised us that the cream puffs were excellent. Plus, they were doing 2 for $ 4 on their special cream puffs since they were trying to get rid of the day’s inventory. Score!
As soon as we walked in, we were greeted by the very enthusiastic and friendly Japanese staff. Gotta love that. My friend got the special lemon merengue cream puff, and I got the coffee & nuts cream puff plus a regular chocolate. Since we had just come from having dessert, I wouldn’t get to taste my treat until today.
Considering my cream puffs were more than 12 hours old, they were still pretty tasty! The cream inside was so deliciously creamy and custardy, just how I like it. The pastry shell had lost a bit of its flakey-​ness and was a touch on the moist side, but it was far from soggy or stale. I’ll have to try a freshly prepared cream puff to fully compare it with Beard Papa, but my sweet tooth was certainly satisfied.

Crackity crack crack crack in a convenient little package.
When, oh WHEN, will you open in SF, Choux Factory? WHEN WHEN WHEN?
i am tired and bored of the flimsy smooshy cream puffs which are Beard Papa (2 locations in SF, too many in LA, still sucky beyond compare.)
I shall grant you five stars. but if I have to wait too long for another Choux Factory Schuu Kureamu, I will be forced to drop my starrage!
(Just joking.)
Crunchy but creamy and sweet but slighty salty/​savory.
A perfect perfect dessert, indeed.

I also have only been to the east side location (49^th $ 1^st Ave). I have not tried Beard Papa’s, nor do I need to because this place is cream puff perfection! My friends got my Choux Cream puffs for my birthday instead of cake. The cream to pastry ratio is perfect; the vanilla custrad is light but decadent and always fresh. The pastry itself is super light with a very slight crunch which is a perfect contrast to the custard. Yum. One star off because it is cash only. Also, while this location has 2 tiny tables to sit down, this is not really a place that gives a ‘stay and enjoy’ vibe.

Choux have two of the best treats in the city: cream puff pastries and Hawaiian Kona coffee. I have only been to the little shop on the corner of First Avenue and 49^th Street, which is quaint and homey, unlike some of their other locations. While they have three cream flavors (vanilla, chocolate, and strawberry), the vanilla is by far the best. The cream filling is FRESH. You watch as they hand select the light, doughy pastry puff and pierce it with the needle from the cream vat and inject pure heaven and lots of calories. I always ask for lots of extra cream for a fat pastry. Then, they sprinkle on powdered sugar (only on the vanilla puffs, for some reason), wrap it in tissue paper, bag or box it and seal it with a sticker with a refrigerator warning. You must eat it right away, though, because they do not stay even if refrigerated. I love Kona coffee, and this is one of the only places in the city where I’ve been able to find it. Kona is richer and tastier than Jamaican Blue Mountain or Colombian coffee, and less acidic than Arabian. Choux has special deals, like Dunkin’ Doughnuts, for orders by the half-​dozen and dozen, and they are a different and amusing dinner party favor or dessert.

DELICIOUS!!! Good coffee and really pleasant people working there.

Dessert.
I haven’t had Choux Factory at their main location, but off their carts. I have to say that having tried Beard Papa’s, I still prefer their cream puffs. Even though they both taste pretty good. The Choux Factory pastry is a little crispier and their cream is a little sweeter. You can taste a little more of the vanilla in their vanilla cream puff.
But who can ever pass up a good dessert?

I was hurrying down 23^rd Street, dying to get to the A train to take me back to Brooklyn when the chalkboard caught my eye — «Fresh made cream puffs — $ 1.75». I slammed on the brakes, did a 180 degree spin and walked right back in to the newly opened branch of Choux Factory — a Japanese run cream puff chain. Somehow I just knew it was going to be great. To my way of thinking, a cream puff should actually include cream, and by that I don’t mean custard or pink custard called «strawberry cream». I passed up the $ 1.75 model and went for the double layer $ 3.00 affair, dolloped with lashings of white, creamy CREAM. They also seemed to have a good range of eclairs and I was offered a sample of their muffins, but it was 11 o’clock at night and muffins were not on my mind. I wanted dessert. The late hour tipped me out of favor with the Hawaiian Kona coffee that they were heavily pushing; a mid-​morning cream puff would be handsomely accompanied by that very thing.