Concept Overview
A modern-classic French pâtisserie and café in Manhattan, Maison Rouge offers refined, handcrafted desserts in a warm, timeless setting. Our focus is on signature éclairs, mousse-based cakes, and elegant packaging — designed for both everyday indulgence and upscale gifting.

The boutique will blend authentic craftsmanship with a contemporary hospitality model, located in a high-footfall, design-conscious neighborhood.
Market Opportunity
We conducted a comprehensive survey of the high-end dessert market in Manhattan — and discovered a clear gap
  • Market polarization
    The market is polarized between cheap, low-quality offerings and overpriced products with mediocre execution
  • Free mid-premium desserts market
    There is no dominant player in the mid-premium space offering beautiful, high-quality pastries at a fair price.
  • Strong demand for classic ambiance
    Most cafés lean heavily into minimalist/industrial interiors. However, New Yorkers are increasingly drawn to warm, elegant, “Instagrammable” interiors with personality — evidenced by constant queues at classically designed cafés like Ralph’s Coffee.
  • Market demand matching
    Maison Rouge fills this gap: beautiful, elevated and fair-priced desserts in a romantic, European-style café that never goes out of fashion.
Why Now
  • Market growing
    NYC’s dessert and gifting market is valued at $5.4B+, and continues to grow steadily.
    01
  • Market demand
    Customers increasingly seek experiential brands, handcrafted products, and emotional connection — not just convenience.
    02
  • Reliable model
    With the resurgence of in-person dining, premium neighborhood boutiques are consistently outperforming standardized chains in both customer loyalty and check averages
    03
Investment Ask
We are seeking to raise $200,000–$400,000 in early-stage investment to fund:
  • Lease ($40,000-$50,000)
    Lease acquisition in one of the following target neighborhoods: SoHo, Chelsea, Tribeca, West Village, Flatiron, Upper East Side
  • Renovation ($50,000-$150,000)
    Renovation and design of a ~1,000–2,000 sq ft café and production space
  • Equipment ($50,000-$200,000)
    Equipment (pre-owned or brand new) purchase and installation, packaging orders abroad.
  • Starting capital ($20,000-$30,000)
    Working capital for opening inventory, staffing, and initial marketing
Equipment list
Financial Snapshot
We work hard every day to make life of our clients better and happier
  • Target monthly sales
    Target monthly sales (Year 1): $90K–$120K
  • Gross margin
    Gross margin: ~70%+ on pastry items
  • Break-even point
    Break-even point: within 6-8 months
  • Primary revenue channels
    Primary revenue channels: in-store café, takeaway, local delivery, gift boxes, catering/wholesale

  • Long-term EBITDA
    Long-term EBITDA target: 15–22% (after fixed costs)
Meet Our Team
We’re proud to introduce the core team behind Maison Rouge — a dedicated group bringing this vision to life with passion, precision, and hands-on experience.
  • Valeriia Saprina
    Founder
    A European-trained pastry chef with hands-on experience under renowned chefs including Cédric Grolet, Pierre Hermé, and Jordi Roca. Her desserts reflect classical French technique elevated through modern aesthetics. She leads product development, quality control, and creative direction.
  • Alexey Saprin
    Founder
    A seasoned entrepreneur with a background in both technology and hospitality. He successfully built and exited multiple ventures, including a European-style restaurant in Colorado Springs. He brings expertise in business operations, finance, and strategic growth. He will oversee operations, fundraising, and investor relations.
+1 954 498 7946
saprinalex@gmail.com
312 W 43rd St. New York
Made on
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