New York City is a metropolis where the culinary arts reach extraordinary heights. Among the endless options of fine dining and innovative cuisines, one name has begun to stand out in the crowded world of desserts—David Zaquine. This Michelin-trained pastry chef has made a bold statement with his unique patisserie, Sweet Rehab, located in the heart of SoHo. This French-inspired dessert bar offers not only luxurious treats but also a unique, interactive dining experience.
A Vision Realized: The Birth of Sweet Rehab
David Zaquine, originally from Paris, France, honed his skills under the tutelage of renowned pastry masters like Jacques Genin and Christophe Michalak
Working at elite establishments such as Le Cinq at the Four Seasons Hotel George V and Plaza Athénée, he mastered the art of pastry-making, embracing both precision and creativity. With over 14 years of experience, Zaquine dreamt of opening his patisserie that merged traditional French desserts with global flavors, while providing customers with an immersive experience. That dream was realized in November 2019, when Sweet Rehab opened its doors.
The Concept Behind Sweet Rehab
What makes Sweet Rehab so distinct in the vast landscape of NYC patisseries is its open kitchen concept. At 135 Sullivan Street, Sweet Rehab allows customers to witness their desserts being crafted right before their eyes. This hands-on approach elevates dessert-making from a culinary act to a form of interactive theater. Watching Zaquine and his team work with delicate precision—mixing ingredients, sculpting pastries, and plating them like works of art—adds another layer to the dining experience(
“We want every customer to feel like they are part of the process,” Zaquine explains. “It’s not just about ordering a dessert, it’s about seeing how it comes to life, the craftsmanship, and learning the story behind each ingredient.” This concept not only draws customers into the kitchen but also connects them more deeply with the art of pastry-making
The atmosphere inside Sweet Rehab mirrors the same attention to detail as the desserts. The space is an elegant blend of vintage Parisian decor, with antique light fixtures, vintage French mirrors, and an exposed brick wall from 1904. The ambiance creates an intimate yet sophisticated setting that complements the artistic presentations of the desserts.
A Symphony of Flavors: The Sweet Rehab Menu
The menu at Sweet Rehab is nothing short of extraordinary. Zaquine’s creations marry traditional French pastry techniques with bold, inventive flavors. Each dessert on the menu showcases his deep understanding of ingredients, his meticulous attention to detail, and his passion for experimenting with new tastes.
Take, for example, the Saint-Honoré Rose Framboise, a decadent puff pastry layered with fresh raspberries and rose-infused cream
This delicate dessert is a tribute to classic French pastries but is given Zaquine’s unique touch. Another standout is the Le Miel, a luxurious combination of pistachio biscuit, honey cream, and orange blossom—blending flavors from Zaquine’s Moroccan heritage
Such dishes evoke a sense of nostalgia for traditional French pastries while pushing the boundaries of what modern desserts can be.
Zaquine draws inspiration from his multicultural background, often incorporating ingredients from Morocco, Madagascar, and the Middle East. For instance, he uses Moroccan oranges, Madagascan vanilla, and French honey, blending these rich and diverse flavors into his creations(
It’s a culinary experience that bridges continents, showcasing Zaquine’s deep appreciation for both his French roots and his global travels.
One of the hallmarks of Sweet Rehab’s menu is its seasonality. Zaquine emphasizes the importance of using fresh, sustainable ingredients, ensuring that the menu evolves throughout the year. “We want our desserts to reflect the seasons,” Zaquine notes, “so you’ll find strawberry tarts in the summer, and spiced pumpkin tarts in the fall”(
This commitment to seasonality ensures that each visit to Sweet Rehab offers something new and exciting for returning customers.
Vegan and gluten-free options are also available, making the patisserie accessible to a wide range of dietary preferences(
These alternatives are no less decadent; Zaquine ensures that all of his offerings, regardless of dietary restrictions, maintain the same level of excellence and artistry.
A Feast for the Senses
Sweet Rehab is not just about taste Zaquine ensures that the presentation of each dessert is equally important. Inspired by the world of fashion, he plays with shapes and textures to create visually striking desserts(
Whether it’s the vivid colors of a Vacherin Peche Mure Myrtille (a peach, blackberry, and blueberry cake with saffron-infused peaches and red fruit meringue) or the intricate layers of a mille-feuille, each dish looks like a miniature piece of art.
David Zaquine parents had careers in both fashion design and chocolate, and this dual influence is apparent in the way he approaches pastry-making(
His desserts have an almost couture-like precision, where every detail—from the garnishes to the shapes—is carefully thought out to evoke a sense of luxury.
The open kitchen adds another sensory layer to the experience. Guests don’t just see their desserts being made; they can hear the clinking of utensils, smell the fresh ingredients, and feel the anticipation build as they watch their order come together. This multi-sensory engagement sets Sweet Rehab apart from other patisseries in the city(
A Community of Dessert Lovers
Part of Sweet Rehab’s appeal is its intimate connection to the community of dessert lovers. While the patisserie’s offerings are undoubtedly high-end, Zaquine’s mission is to make the world of French pastry more approachable. Whether you’re a seasoned foodie or someone simply looking for a sweet treat, Sweet Rehab welcomes you to explore its menu in an unpretentious way.
“We want to educate our customers on the art of French pastry, but in a way that’s fun and approachable,” Zaquine says. “We want them to leave here not only having enjoyed something delicious but also having learned something new about the craft”
This philosophy has helped Sweet Rehab build a loyal following in New York City, where customers return not just for the desserts but for the overall experience. Whether it’s a casual afternoon treat or a special occasion, Sweet Rehab has become a go-to destination for dessert lovers seeking a one-of-a-kind experience.
Sustainability at the Heart of Sweet Rehab
Zaquine’s dedication to sustainability is another cornerstone of Sweet Rehab’s ethos. The patisserie emphasizes the use of locally sourced, sustainable ingredients, ensuring that each dessert aligns with the seasons and reduces the carbon footprint. In today’s culinary world, where the focus on sustainable and ethical practices is growing, Sweet Rehab stands out as a leader in responsible pastry-making.
“We work with local farmers and suppliers to ensure that our ingredients are not only fresh but also sustainably sourced,” Zaquine explains. “It’s important to me that our desserts are not just delicious but also contribute to a better food system” Commitment is reflected in every aspect of the menu, from the organic fruit fillings to the eco-friendly packaging for take-away orders. For Zaquine, sustainability is not a trend but a core value that guides his approach to both cooking and business.
Expanding Horizons: The Future of Sweet Rehab
Since its opening, Sweet Rehab has garnered significant attention and praise. Both locals and tourists flock to the SoHo location, drawn by the promise of exquisite desserts and a memorable dining experience. As Sweet Rehab continues to thrive, there are whispers of expansion. Zaquine has expressed interest in opening additional locations, both in New York and beyond, as well as exploring collaborations with other chefs(
“We want to bring Sweet Rehab to more people,” Zaquine shares. “Whether it’s through new locations or pop-up collaborations, we want to continue pushing the boundaries of what desserts can be and sharing that experience with a wider audience”
Conclusion: A Must-Visit Destination for Dessert Enthusiasts
Sweet Rehab is more than just a patisserie; it is a testament to David Zaquine’s passion for the art of pastry-making. Through his Michelin-trained background, his multicultural influences, and his innovative approach to desserts, Zaquine has created a space where sweets are celebrated in all their glory. For those seeking an unforgettable dessert experience, Sweet Rehab is a must-visit destination.
With its elegant ambiance, commitment to sustainability, and interactive approach to dessert-making, Sweet Rehab offers a culinary playground where both casual diners and dessert connoisseurs can indulge in a world of flavor, creativity, and delight.