Le Macaron French Pastries – Oak Brook, IL: Hours & Menu

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (773) 904-7097 to check today's hours. Know the hours? Send them to us.

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543 Oakbrook Ctr, Oak Brook, IL 60523

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Address543 Oakbrook Ctr, Oak Brook, IL 60523

Phone(773) 904-7097

StyleFrench bakery

CountyDuPage County

Time zoneCentral Time

About Le Macaron French Pastries

You will find Le Macaron French Pastries at 543 Oakbrook Ctr in Oak Brook, right in the middle of Oak Brook. Besides being a French bakery, it is also listed as cookie shop.

Our Oak Brook directory counts 5 bakeries in total — about one per 1,638 people living in the city. Nearest alternative: Stan's Donuts and Coffee at 529 Oakbrook Center, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Oak Brook open in the early morning, but phoning (773) 904-7097 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 Oak Brook	5
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

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.
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.

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 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.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.