Le Macaron French Pastries – Yonkers, NY: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (914) 423-4305 to check today's hours. Know the hours? Send them to us.

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202 Market St, Yonkers, NY 10710

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Address202 Market St, Yonkers, NY 10710

Phone(914) 423-4305

StyleFrench bakery

CountyWestchester County

Time zoneEastern Time

From city center2.6 mi north

About Le Macaron French Pastries

Le Macaron French Pastries is a French bakery at 202 Market St, about 2.6 mi north of central Yonkers. Its listing also places it among cookie shops.

It is one of 32 bakeries and sweet shops we list in Yonkers — about one per 6,595 people living in the city. The closest neighbour on our map is Cafe Nuccio, 0.8 mi away.

Hours were not published with this listing. Most French bakerys in Yonkers open in the early morning, but phoning (914) 423-4305 first is a good idea.

The brand runs 21 locations we track across the country.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Yonkers	32
Nearest bakery	0.8 mi
Brand locations	21

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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

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.
Croissant au BeurreAn all-butter croissant with a honeycombed interior, shattering crust, and deep caramelized color from a long, slow proof.

Pain

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.
Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.

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.