League City French Macarons – League City, TX: Hours & Menu

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (281) 332-5159 to check today's hours. Know the hours? Send them to us.

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5010 W Main St, League City, TX 77573

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Address5010 W Main St, League City, TX 77573

Phone(281) 332-5159

StyleFrench bakery

CountyGalveston County

Time zoneCentral Time

From city center3.5 mi west

About League City French Macarons

League City French Macarons serves League City from 5010 W Main St, about 3.5 mi west of central League City. Its listing also places it among cookie shops.

Our League City directory counts 40 bakeries in total. Nearest alternative: Donuts Kolaches and Tacos at 5010 W Main St, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for League City French Macarons yet, so calling ahead at (281) 332-5159 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in League City	40
Nearest bakery	less than 0.1 mi

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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

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

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.
Tarte au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.