Le Macaron – Doral, FL: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (786) 800-5531 to check today's hours. Know the hours? Send them to us.

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3535 NW 83rd Ave, Doral, FL 33122

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Address3535 NW 83rd Ave, Doral, FL 33122

Phone(786) 800-5531

StyleFrench bakery

CountyMiami-Dade County

Time zoneEastern Time

From city center1.1 mi east

About Le Macaron

Set at 3535 NW 83rd Ave (33122), Le Macaron is a French bakery about 1.1 mi east of central Doral. Besides being a French bakery, it is also listed as cookie shop.

It is one of 41 bakeries and sweet shops we list in Doral — about one per 2,040 people living in the city. The closest neighbour on our map is Granier Bakery, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Doral open in the early morning, but phoning (786) 800-5531 first is a good idea.

The brand runs 50 locations we track across the country.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Doral	41
Nearest bakery	less than 0.1 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

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

Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.
OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.
Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.