L' Boulanger Maison du Croissant – Miami, FL: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (786) 254-7525 to check today's hours. Know the hours? Send them to us.

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3025 SW 107th Ave, Miami, FL 33165

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Address3025 SW 107th Ave, Miami, FL 33165

Phone(786) 254-7525

StyleFrench bakery

CountyMiami-Dade County

Time zoneEastern Time

From city center4.4 mi west

About L' Boulanger Maison du Croissant

Set at 3025 SW 107th Ave (33165), L' Boulanger Maison du Croissant is a French bakery 4.4 mi west of the Miami city center.

It is one of 475 bakeries and sweet shops we list in Miami, roughly one for every 1,025 residents. If you want to compare, Isla Bakery sits less than 0.1 mi from here.

We have not been able to confirm a full weekly schedule for L' Boulanger Maison du Croissant yet, so calling ahead at (786) 254-7525 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery
Bakeries in Miami	475
Nearest bakery	less than 0.1 mi

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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

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.