le macaron french pastries – Estero, FL: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (239) 308-6734 to check today's hours. Know the hours? Send them to us.

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10801 Corkscrew Rd, Estero, FL 33928

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Address10801 Corkscrew Rd, Estero, FL 33928

Phone(239) 308-6734

StyleFrench bakery

CountyLee County

Time zoneEastern Time

From city center0.3 mi east

About le macaron french pastries

le macaron french pastries serves Estero from 10801 Corkscrew Rd, about 0.3 mi east of central Estero. Besides being a French bakery, it is also listed as cookie shop.

Estero has 6 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 6,407 residents. The closest neighbour on our map is Le Macaron French Pastries, 0.2 mi away.

We have not been able to confirm a full weekly schedule for le macaron french pastries yet, so calling ahead at (239) 308-6734 is the safest bet. Bakeries often sell out of popular items by early afternoon.

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 Estero	6
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

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

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.
Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.

Pâtisserie

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.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.