Photo by Claudine Williams

Duane Park Patisserie, which has been in Tribeca since 1992 — this Spotlight feature is a great read — is pausing its counter service for six weeks or so to redesign the classic shop on Duane Park, adding more tables to the front and creating an all-day brunch menu and evening hours to go with it.

The retail side of the shop will be closed from April 23 to June 4, but the bakery will still be open for orders with pickup and delivery.

Owner Madeline Lanciani said that once the renovation is complete, during the day the shop will remain a patisserie and Ring Ding Bar for take out and eat in as well as the usual custom orders. But the addition will come with an expanded savory menu with sandwiches, quiches, soups, pot pies, and eggs and omelets. They are upgrading their ovens, including the addition of a high-temperature pizza oven, “which will not make pizza, per se,” Madeline said, “but we will use it to make savory focaccia and tartines to order.”

In the evening hours (TBD, but likely 7 to 10p) the shop will offer dine-in a al carte desserts that cannot be made to take away — things like molten chocolate cake, souffles, profiteroles, churros, Baked Alaska — in addition to the regular bakery menu. Madeline plans to upgrade the hot and cold beverages and get a beer and wine license.

The service will be “California style” where you place your order at the counter and pick up your order at another spot on the counter.

“We hope people will come in after dinner for a special-made dessert, served in a casual atmosphere at a reasonable price,” Madeline said.