Parisienne By The Sea – Lauderdale-by-the-Sea, FL: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (754) 701-0155 to check today's hours. Know the hours? Send them to us.

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235 Commercial Blvd, Lauderdale-by-the-Sea, FL 33308

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Address235 Commercial Blvd, Lauderdale-by-the-Sea, FL 33308

Phone(754) 701-0155

StyleFrench bakery

CountyBroward County

Time zoneEastern Time

About Parisienne By The Sea

Parisienne By The Sea serves Lauderdale-by-the-Sea from 235 Commercial Blvd, in the heart of Lauderdale-by-the-Sea.

Our Lauderdale-by-the-Sea directory counts 4 bakeries in total, which works out to one bakery per 1,591 residents. The closest neighbour on our map is Beach Buns Bakery, 0.1 mi away.

Opening hours for Parisienne By The Sea are not verified in our data. A quick call to (754) 701-0155 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery
Bakeries in Lauderdale-by-the-Sea	4
Nearest bakery	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

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.
Croissant au BeurreAn all-butter croissant with a honeycombed interior, shattering crust, and deep caramelized color from a long, slow proof.

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 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.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.