Le Petit Macaron – Toledo, OH: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (567) 455-1188 to check today's hours. Know the hours? Send them to us.

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1002 Bedford Woods Dr, Toledo, OH 43615

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Address1002 Bedford Woods Dr, Toledo, OH 43615

Phone(567) 455-1188

StyleFrench bakery

CountyLucas County

Time zoneEastern Time

From city center3.8 mi southwest

About Le Petit Macaron

Le Petit Macaron is a French bakery at 1002 Bedford Woods Dr, about 3.8 mi southwest of central Toledo. Besides being a French bakery, it is also listed as cookie shop.

Our Toledo directory counts 52 bakeries in total, which works out to one bakery per 5,108 residents. If you want to compare, Bakery Unlimited sits 1.0 mi from here.

Hours were not published with this listing. Most French bakerys in Toledo open in the early morning, but phoning (567) 455-1188 first is a good idea.

This is one of 50 locations of the same brand in our directory.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Toledo	52
Nearest bakery	1.0 mi
Brand locations	50

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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

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.