La Brioche Bakery – Montpelier, VT: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (802) 229-0443 to check today's hours. Know the hours? Send them to us.

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89 Main St, Montpelier, VT 05602

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Address89 Main St, Montpelier, VT 05602

Phone(802) 229-0443

StyleFrench bakery

CountyWashington County

Time zoneEastern Time

About La Brioche Bakery

Set at 89 Main St (05602), La Brioche Bakery is a French bakery in the heart of Montpelier.

Our Montpelier directory counts 10 bakeries in total, roughly one for every 792 residents. Nearest alternative: Bohemian Bakery at 83 Main St, less than 0.1 mi away.

Opening hours for La Brioche Bakery are not verified in our data. A quick call to (802) 229-0443 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery
Bakeries in Montpelier	10
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

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.
Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.

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.