Croissanterie – Royal Palm Beach, FL: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (561) 792-8388 to check today's hours. Know the hours? Send them to us.

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9940 Belvedere Rd Ste B, Royal Palm Beach, FL 33411

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Address9940 Belvedere Rd Ste B, Royal Palm Beach, FL 33411

Phone(561) 792-8388

StyleFrench bakery

CountyPalm Beach County

Time zoneEastern Time

From city center1.4 mi east

About Croissanterie

Croissanterie is a French bakery at 9940 Belvedere Rd Ste B, 1.4 mi east of the Royal Palm Beach city center.

Royal Palm Beach has 12 places on our map that bake or sell fresh pastry, and this is one of them — about one per 3,496 people living in the city. Nearest alternative: Makeb's Bagels & Deli at 9940 Belvedere Rd, less than 0.1 mi away.

Opening hours for Croissanterie are not verified in our data. A quick call to (561) 792-8388 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery
Bakeries in Royal Palm Beach	12
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

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

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.