The Macaron Tea Room – Broadview Heights, OH: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (440) 334-9119 to check today's hours. Know the hours? Send them to us.

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203 E Royalton Rd Ste 114, Broadview Heights, OH 44147

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Address203 E Royalton Rd Ste 114, Broadview Heights, OH 44147

Phone(440) 334-9119

StyleFrench bakery

CountyCuyahoga County

Time zoneEastern Time

About The Macaron Tea Room

You will find The Macaron Tea Room at 203 E Royalton Rd Ste 114 in Broadview Heights, close to the center of Broadview Heights. Besides being a French bakery, it is also listed as cookie shop.

Our Broadview Heights directory counts 6 bakeries in total, roughly one for every 3,299 residents. If you want to compare, Narducci's Bakery sits 0.1 mi from here.

We have not been able to confirm a full weekly schedule for The Macaron Tea Room yet, so calling ahead at (440) 334-9119 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Broadview Heights	6
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

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 au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.

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

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.