Patisserie Vero Beach, Inc. – Vero Beach, FL: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (772) 770-4122 to check today's hours. Know the hours? Send them to us.

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1910 Old Dixie Hwy, Vero Beach, FL 32960

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Address1910 Old Dixie Hwy, Vero Beach, FL 32960

Phone(772) 770-4122

StyleFrench bakery

CountyIndian River County

Time zoneEastern Time

From city center0.5 mi southwest

About Patisserie Vero Beach, Inc.

Patisserie Vero Beach, Inc. is a French bakery at 1910 Old Dixie Hwy, roughly 0.5 mi from downtown Vero Beach, heading southwest.

Our Vero Beach directory counts 19 bakeries in total, which works out to one bakery per 924 residents. If you want to compare, Tasty-O Donuts sits 0.2 mi from here.

Opening hours for Patisserie Vero Beach, Inc. are not verified in our data. A quick call to (772) 770-4122 before you go saves a wasted trip, especially on holidays.

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

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.
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.