Frenchette Bakery – New York, NY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (212) 227-1787 to check today's hours. Know the hours? Send them to us.

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220 Church St, New York, NY 10013

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Address220 Church St, New York, NY 10013

Phone(212) 227-1787

StyleFrench bakery

CountyNew York County

Time zoneEastern Time

From city center2.2 mi southwest

About Frenchette Bakery

You will find Frenchette Bakery at 220 Church St in New York, roughly 2.2 mi from downtown New York, heading southwest.

Our New York directory counts 1,497 bakeries in total, roughly one for every 5,663 residents. Nearest alternative: Tribeca Treats at 94 Reade St Frnt 1, 0.1 mi away.

We have not been able to confirm a full weekly schedule for Frenchette Bakery yet, so calling ahead at (212) 227-1787 is the safest bet. Bakeries often sell out of popular items by early afternoon.

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

Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.
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.

Pâtisserie

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.
Tarte au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.