Lucie Franc de Ferriere is someone who knows cakes. In fact, having made them for the likes of Lorde, actor AnnaSophia Robb, and most recently Harry Styles when he came to NYC to play Madison Square Garden, she more than just knows cakes—she has an intimate relationship with them in all their glorious forms, flavors, and shapes. “Cake is religious to me,” says Franc de Ferriere. “In France, the kids have goûter, where you have milk and a baguette with chocolate at around 4 p.m. It’s such a ritual, and I feel like a kid in a sense still wanting cake and Yorkshire tea every day at that time. But now, I’m an adult who gets to have a whole bakery for that—and to give it to other people for their own cake rituals.”
Photo: Ash Bean
Welcome to the world of From Lucie, Franc de Ferriere’s new bakery, which opened this past weekend in the East Village behind a bijou, mustard yellow storefront—and has already attracted lines around the block.
It turns out that Franc de Ferriere’s first bakery is a lifetime in the making, even if it took a few diversions to get here. Originally hailing from a small town in Bordeaux, her bucolic upbringing on a farm involved many years of watching carefully as her mother would cook for the guests staying at their B&B, the majority of her ingredients coming straight from their property. “There was always cake at our home,” says Franc de Ferriere, laughing. “Way too much of it actually. I nourished myself from that background.”
After studying art history in the U.K. and embarking on a career as a curator in the New York art world, Franc de Ferriere was laid off from her job when the pandemic hit in 2020—and as with so many others, found herself at a loss over what to do next. Her fiancé had just opened his own coffee shop, Sunday To Sunday, on the Lower East Side, and after pivoting to operating a takeout window—and with most of his local bakeries shutting down at the time—he needed a helping hand. So for the next year, Lucie worked away in the basement of the store, providing banana bread, cookies, cakes, and various other pastries to keep their counters fully stocked. Unable to travel back home to France to see her family, she was able to bring a sense of her home country to New York through the ritual of baking.
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