Maple Street Patisserie – New Orleans, LA: Hours & Menu

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (504) 314-9003 to check today's hours. Know the hours? Send them to us.

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7638 Maple St, New Orleans, LA 70118

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Address7638 Maple St, New Orleans, LA 70118

Phone(504) 314-9003

StyleFrench bakery

CountyOrleans Parish

Time zoneCentral Time

From city center3.1 mi west

About Maple Street Patisserie

Maple Street Patisserie serves New Orleans from 7638 Maple St, roughly 3.1 mi from downtown New Orleans, heading west.

Our New Orleans directory counts 127 bakeries in total, which works out to one bakery per 2,856 residents. Nearest alternative: Insomnia Cookies at 7527 Maple St, less than 0.1 mi away.

Opening hours for Maple Street Patisserie are not verified in our data. A quick call to (504) 314-9003 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery
Bakeries in New Orleans	127
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

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.
Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.

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

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.
OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.