Le Macaron French Pastries - Novi – Novi, MI: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (248) 660-0303 to check today's hours. Know the hours? Send them to us.

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27500 Novi Rd, Novi, MI 48377

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Address27500 Novi Rd, Novi, MI 48377

Phone(248) 660-0303

StyleFrench bakery

CountyOakland County

Time zoneEastern Time

From city center0.8 mi north

About Le Macaron French Pastries - Novi

Le Macaron French Pastries - Novi serves Novi from 27500 Novi Rd, about 0.8 mi north of central Novi. You will also find it under cookie shops in our directory.

Novi has 12 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 5,640 residents. Nearest alternative: Great American Cookies at 27500 Novi Rd, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Novi open in the early morning, but phoning (248) 660-0303 first is a good idea.

This is one of 21 locations of the same brand in our directory.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Novi	12
Nearest bakery	less than 0.1 mi
Brand locations	21

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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

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.
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.

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

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.