Just steps from his restaurants Bouley and Danube, chef David Bouley is setting up Bouley Bakery Market, a small shop that’s packed with everything from pastries to cooking classes. On the ground floor, the offerings will include coffee, pizzas baked in an apple-wood oven, sandwiches, and breads. The shop is currently open and selling a limited number of items, including pastries such as individual lemon, orange, or apricot tarts ($5.25), lemon poppy muffins ($2.50), small walnut cakes ($6), and croissants ($2.25).

A small market in the basement, scheduled to open next Monday, will sell meat, cheese, fish, and lobsters, as well as house-made sauces, ice creams, and other culinary items. The space comes complete with a cheese cave and an area for aging meats. On the floor above will be a 30-seat cafe called Upstairs (also expected to open Monday), which will serve a full dinner menu and brunch. The menu concept is loosely described as “global” and will emphasize Mr. Bouley’s culinary study in Europe and Asia, as well as his New England roots. There will be no table service at lunch, but the space will be open to guests who purchase the market’s food for lunch, as will the sidewalk cafe area.

Upstairs will feature a sushi bar and a liquor bar. It will also double as a space for cooking classes, to be taught by Mr. Bouley himself. For June, the class schedule includes separate classes on fish techniques, weekend brunches, desserts and fine pastry, and make-your-own tasting menu. Guest instructors will vary from nutritionists to other chefs to industry experts. Classes are $150 and will be followed by dinner at either Bouley or Danube, just around the corner. Reservations for classes are required as space is limited.

Bouley Bakery Market, 130 West Broadway, 212-608-5829; for cooking classes, call 212-219-1011.