Ladurée, Soho
New York, NY

The renowned French macaron purveyor selected Spacesmith to lead the implementation of its U.S. expansion, beginning with a flagship retail store and restaurant in New York City’s historic SoHo district. Located on West Broadway, the project encompasses approximately 3,000 square feet of retail space, a 3,000-square-foot pastry production kitchen in the cellar, and a 3,000-square-foot outdoor garden featuring seating and a covered porch. Throughout the project, Spacesmith collaborated closely with Panetude, the client’s in-house design team, to ensure continuity with the brand’s heritage and vision.

The interior is organized into three distinct yet interconnected zones—retail, tea room, and restaurant—each with its own character while remaining visually open to one another. This thoughtful layout allows guests to move seamlessly through the space, with sightlines extending from the retail area to the garden beyond.

Honoring Ladurée’s historic heritage, decorative elements were shipped directly from France and installed using traditional craftsmanship. Finishes include hand-applied plaster cornices, marble and wood flooring, custom wood moldings, marble countertops, and façade elements.

The sculptures that adorn the space are authentic 19th-century pieces, sourced from historic warehouses, castles, and private residences—each carrying its own untold story.

Lighting design received particular attention and is expressed through the distinct ceiling treatments in each area. The vibrant retail space features historic pendant fixtures suspended above the retail counter, carefully retrofitted to meet today’s stringent electrical standards. In contrast, the tea room is defined by a gently sloped fabric ceiling with discreet perimeter cove lighting, creating a softer, more intimate atmosphere. The rear restaurant is crowned by a dramatic central chandelier, encircled by a circular light cove that washes the ceiling in ambient light.

The most technically complex aspect of the project was the custom kitchen installation in the cellar. Pastry preparation and production require precise control of temperature and humidity, making the integration of modern mechanical systems within the constraints of the existing cellar particularly challenging. Coordination and innovative infrastructure solutions were essential to meeting both operational and preservation requirements.