Trésor de Macaron – Windermere, FL: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (407) 663-0040 to check today's hours. Know the hours? Send them to us.

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13790 Bridgewater Crossings Blvd, Windermere, FL 34786

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Address13790 Bridgewater Crossings Blvd, Windermere, FL 34786

Phone(407) 663-0040

StyleFrench bakery

CountyOrange County

Time zoneEastern Time

From city center0.9 mi west

About Trésor de Macaron

Trésor de Macaron serves Windermere from 13790 Bridgewater Crossings Blvd, about 0.9 mi west of central Windermere. Its listing also places it among cookie shops.

It is one of 4 bakeries and sweet shops we list in Windermere, which works out to one bakery per 806 residents. If you want to compare, Wolfgang Bakery Summerport sits 0.5 mi from here.

Hours were not published with this listing. Most French bakerys in Windermere open in the early morning, but phoning (407) 663-0040 first is a good idea.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Windermere	4
Nearest bakery	0.5 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 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.
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.

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.