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

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (904) 256-4128 to check today's hours. Know the hours? Send them to us.

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3540 St Johns Ave #8446, Jacksonville, FL 32205

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Address3540 St Johns Ave #8446, Jacksonville, FL 32205

Phone(904) 256-4128

StyleFrench bakery

CountyDuval County

Time zoneEastern Time

From city center4.3 mi west

About Le Macaron French Pastries

You will find Le Macaron French Pastries at 3540 St Johns Ave #8446 in Jacksonville, roughly 4.3 mi from downtown Jacksonville, heading west. Its listing also places it among cookie shops.

Our Jacksonville directory counts 186 bakeries in total — about one per 5,429 people living in the city. Nearest alternative: Sivada's Cupcakery at 3645 St Johns Ave, 0.2 mi away.

Hours were not published with this listing. Most French bakerys in Jacksonville open in the early morning, but phoning (904) 256-4128 first is a good idea.

The brand runs 50 locations we track across the country.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Jacksonville	186
Nearest bakery	0.2 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

Pain au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.
Croissant aux AmandesDay-old croissant soaked in syrup, filled and topped with almond cream and sliced almonds, then rebaked; dense, sweet, and crisp-edged.
Pain aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.
Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.

Pain

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.
Baguette TraditionMade only from flour, water, salt, and leaven, with a crackly crust, irregular holes, and a creamy, wheaty crumb.

Pâtisserie

OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.
Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.
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.