Le Macaron French Pastries Santa Monica

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (310) 710-0508 to check today's hours. Know the hours? Send them to us.

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1301 Montana Ave, Santa Monica, CA 90403

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Address1301 Montana Ave, Santa Monica, CA 90403

Phone(310) 710-0508

StyleFrench bakery

CountyLos Angeles County

Time zonePacific Time

From city center0.9 mi northwest

About Le Macaron French Pastries Santa Monica

Le Macaron French Pastries Santa Monica is a French bakery at 1301 Montana Ave, about 0.9 mi northwest of central Santa Monica. You will also find it under cookie shops in our directory.

Santa Monica has 43 places on our map that bake or sell fresh pastry, and this is one of them — about one per 2,110 people living in the city. The closest neighbour on our map is Breadblok, 0.2 mi away.

We have not been able to confirm a full weekly schedule for Le Macaron French Pastries Santa Monica yet, so calling ahead at (310) 710-0508 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Santa Monica	43
Nearest bakery	0.2 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 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

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 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.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.