Coquette Patisserie – Cleveland, OH: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (216) 331-2841 to check today's hours. Know the hours? Send them to us.

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11607 Euclid Ave, Cleveland, OH 44106

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Address11607 Euclid Ave, Cleveland, OH 44106

Phone(216) 331-2841

StyleFrench bakery

CountyCuyahoga County

Time zoneEastern Time

From city center4.9 mi east

About Coquette Patisserie

Set at 11607 Euclid Ave (44106), Coquette Patisserie is a French bakery about 4.9 mi east of central Cleveland.

Cleveland has 113 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 3,233 residents. If you want to compare, Kake Kutters sits less than 0.1 mi from here.

Hours were not published with this listing. Most French bakerys in Cleveland open in the early morning, but phoning (216) 331-2841 first is a good idea.

At a glance

Listed as	French bakery
Bakeries in Cleveland	113
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

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

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

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.
OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.