Le Macaron French Pastries Ponte Vedra Beach, Ponte Vedra Beach

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (904) 373-0521 to check today's hours. Know the hours? Send them to us.

Tap for directions

330 A1a N, Ponte Vedra Beach, FL 32082

Google Maps Apple Maps Waze Bing Maps

Address330 A1a N, Ponte Vedra Beach, FL 32082

Phone(904) 373-0521

StyleFrench bakery

CountySaint Johns County

Time zoneEastern Time

From city center3.2 mi north

About Le Macaron French Pastries Ponte Vedra Beach

Le Macaron French Pastries Ponte Vedra Beach is a French bakery at 330 A1a N, roughly 3.2 mi from downtown Ponte Vedra Beach, heading north. Its listing also places it among cookie shops.

Our Ponte Vedra Beach directory counts 3 bakeries in total. Nearest alternative: Bagels 'r Us & Deli #3 at 4146 3rd St S, 1.4 mi away.

Opening hours for Le Macaron French Pastries Ponte Vedra Beach are not verified in our data. A quick call to (904) 373-0521 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Ponte Vedra Beach	3
Nearest bakery	1.4 mi

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

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.
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.

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.