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

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (941) 310-9354 to check today's hours. Know the hours? Send them to us.

Tap for directions

10801 Corkscrew Rd, Estero, FL 33928

Google Maps Apple Maps Waze Bing Maps

Address10801 Corkscrew Rd, Estero, FL 33928

Phone(941) 310-9354

StyleFrench bakery

CountyLee County

Time zoneEastern Time

From city center0.5 mi east

About Le Macaron French Pastries

You will find Le Macaron French Pastries at 10801 Corkscrew Rd in Estero, about 0.5 mi east of central Estero. Its listing also places it among cookie shops.

Estero has 6 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 6,407 residents. Nearest alternative: le macaron french pastries at 10801 Corkscrew Rd, 0.2 mi away.

Hours were not published with this listing. Most French bakerys in Estero open in the early morning, but phoning (941) 310-9354 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 Estero	6
Nearest bakery	0.2 mi
Brand locations	21

Suggest an edit

What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

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 aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.

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 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.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.