Le Macaron French Pastries – Tampa, FL: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (813) 207-2029 to check today's hours. Know the hours? Send them to us.

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250 Westshore Plz Unit 173, Tampa, FL 33609

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Address250 Westshore Plz Unit 173, Tampa, FL 33609

Phone(813) 207-2029

StyleFrench bakery

CountyHillsborough County

Time zoneEastern Time

From city center4.1 mi southwest

About Le Macaron French Pastries

You will find Le Macaron French Pastries at 250 Westshore Plz Unit 173 in Tampa, about 4.1 mi southwest of central Tampa. Its listing also places it among cookie shops.

It is one of 192 bakeries and sweet shops we list in Tampa — about one per 2,159 people living in the city. If you want to compare, Panera Bread sits 0.3 mi from here.

We have not been able to confirm a full weekly schedule for Le Macaron French Pastries yet, so calling ahead at (813) 207-2029 is the safest bet. Bakeries often sell out of popular items by early afternoon.

This is one of 21 locations of the same brand in our directory.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Tampa	192
Nearest bakery	0.3 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

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

Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.
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.

Pâtisserie

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.
Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.