Le Macaron French Pastries – Sarasota, FL: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (941) 552-8872 to check today's hours. Know the hours? Send them to us.

Tap for directions

362 St Armands Cir, Sarasota, FL 34236

Google Maps Apple Maps Waze Bing Maps

Address362 St Armands Cir, Sarasota, FL 34236

Phone(941) 552-8872

StyleFrench bakery

CountySarasota County

Time zoneEastern Time

From city center3.3 mi west

About Le Macaron French Pastries

Set at 362 St Armands Cir (34236), Le Macaron French Pastries is a French bakery 3.3 mi west of the Sarasota city center. Besides being a French bakery, it is also listed as cookie shop.

Our Sarasota directory counts 85 bakeries in total — about one per 680 people living in the city. The closest neighbour on our map is Meaney's Mini Donuts, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Sarasota open in the early morning, but phoning (941) 552-8872 first is a good idea.

This is one of 50 locations of the same brand in our directory.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Sarasota	85
Nearest bakery	less than 0.1 mi
Brand locations	50

Suggest an edit

What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.
Brioche à TêteFluted brioche with a little topknot, rich with eggs and butter, yielding a golden, faintly sweet crumb.
Croissant au BeurreAn all-butter croissant with a honeycombed interior, shattering crust, and deep caramelized color from a long, slow proof.
Pain au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.

Pain

Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.
FougasseProvençal leaf-shaped flatbread slashed with openings, brushed with olive oil and studded with olives or herbs.
Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.
Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.

Pâtisserie

Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.
Tarte au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.
Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.