Le Macaron French Pastries – Schaumburg, IL: Hours & Menu

Opening hours

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Opening hours have not been published for this bakery yet. Call (331) 312-9817 to check today's hours. Know the hours? Send them to us.

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5 Woodfield Mall, Schaumburg, IL 60173

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Address5 Woodfield Mall, Schaumburg, IL 60173

Phone(331) 312-9817

StyleFrench bakery

CountyCook County

Time zoneCentral Time

From city center1.1 mi east

About Le Macaron French Pastries

Set at 5 Woodfield Mall (60173), Le Macaron French Pastries is a French bakery roughly 1.1 mi from downtown Schaumburg, heading east. You will also find it under cookie shops in our directory.

It is one of 33 bakeries and sweet shops we list in Schaumburg, which works out to one bakery per 3,983 residents. Nearest alternative: Molly's Cupcakes at 5 Woodfield Mall, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Schaumburg open in the early morning, but phoning (331) 312-9817 first is a good idea.

This is one of 21 locations of the same brand in our directory.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Schaumburg	33
Nearest bakery	less than 0.1 mi
Brand locations	21

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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

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.
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.