Boulangerie French Bakery – Opelika, AL: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (706) 573-2532 to check today's hours. Know the hours? Send them to us.

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107 S 9th St, Opelika, AL 36801

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Address107 S 9th St, Opelika, AL 36801

Phone(706) 573-2532

StyleFrench bakery

CountyLee County

Time zoneCentral Time

From city center0.4 mi north

About Boulangerie French Bakery

Boulangerie French Bakery serves Opelika from 107 S 9th St, 0.4 mi north of the Opelika city center. Its listing also places it among artisan bread & sourdough bakeries.

Our Opelika directory counts 14 bakeries in total, which works out to one bakery per 2,500 residents. The closest neighbour on our map is Breve Dessert and Espresso Bar, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Boulangerie French Bakery yet, so calling ahead at (706) 573-2532 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Artisan bread bakery
Bakeries in Opelika	14
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

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.