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

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (352) 554-5402 to check today's hours. Know the hours? Send them to us.

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4949 Celebration Pointe Ave Ste 80, Gainesville, FL 32608

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Address4949 Celebration Pointe Ave Ste 80, Gainesville, FL 32608

Phone(352) 554-5402

StyleFrench bakery

CountyAlachua County

Time zoneEastern Time

From city center3.4 mi southwest

About Le Macaron French Pastries

Set at 4949 Celebration Pointe Ave Ste 80 (32608), Le Macaron French Pastries is a French bakery 3.4 mi southwest of the Gainesville city center. Its listing also places it among cookie shops.

Our Gainesville directory counts 53 bakeries in total, roughly one for every 2,806 residents. Nearest alternative: Nothing Bundt Cakes at 3228 SW 35th Blvd, 1.1 mi away.

Opening hours for Le Macaron French Pastries are not verified in our data. A quick call to (352) 554-5402 before you go saves a wasted trip, especially on holidays.

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 Gainesville	53
Nearest bakery	1.1 mi
Brand locations	50

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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

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.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.