Le Macaron French Pastries - Downtown Fort Myers

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (239) 789-1155 to check today's hours. Know the hours? Send them to us.

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1540 Broadway, Fort Myers, FL 33901

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Address1540 Broadway, Fort Myers, FL 33901

Phone(239) 789-1155

StyleFrench bakery

CountyLee County

Time zoneEastern Time

From city center4.6 mi north

About Le Macaron French Pastries - Downtown Fort Myers

Set at 1540 Broadway (33901), Le Macaron French Pastries - Downtown Fort Myers is a French bakery about 4.6 mi north of central Fort Myers. Its listing also places it among cookie shops.

Fort Myers has 51 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 1,959 residents. Nearest alternative: Smallcakes Cupcakery and Creamery- Downtown Fort Myers at 1414 Bayview Ct, 0.1 mi away.

We have not been able to confirm a full weekly schedule for Le Macaron French Pastries - Downtown Fort Myers yet, so calling ahead at (239) 789-1155 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 Fort Myers	51
Nearest bakery	0.1 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

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 au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.
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

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

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.
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.