Le Macaron French Pastries – Las Vegas, NV: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (702) 444-4270 to check today's hours. Know the hours? Send them to us.

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3377 Las Vegas Blvd S, Las Vegas, NV 89109

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Address3377 Las Vegas Blvd S, Las Vegas, NV 89109

Phone(702) 444-4270

StyleFrench bakery

CountyClark County

Time zonePacific Time

From city center1.5 mi east

About Le Macaron French Pastries

Le Macaron French Pastries is a French bakery at 3377 Las Vegas Blvd S, 1.5 mi east of the Las Vegas city center. Its listing also places it among cookie shops.

Las Vegas has 333 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 2,039 residents. Nearest alternative: Bouchon Bakery at 3355 Las Vegas Blvd S, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Las Vegas open in the early morning, but phoning (702) 444-4270 first is a good idea.

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 Las Vegas	333
Nearest bakery	less than 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

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.
Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.

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

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.