MACARON by Patisse – Houston, TX: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (346) 692-0006 to check today's hours. Know the hours? Send them to us.

Tap for directions

2371 Rice Boulevard, Houston, TX 77005

Google Maps Apple Maps Waze Bing Maps

Address2371 Rice Boulevard, Houston, TX 77005

Phone(346) 692-0006

StyleFrench bakery

CountyHarris County

Time zoneCentral Time

From city center4.6 mi southeast

Wheelchair accessLimited

About MACARON by Patisse

MACARON by Patisse is a French bakery at 2371 Rice Boulevard, about 4.6 mi southeast of central Houston. Besides being a French bakery, it is also listed as cookie shop.

Houston has 891 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 2,683 residents. Nearest alternative: Flo Paris at 5407 Morningside Dr, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for MACARON by Patisse yet, so calling ahead at (346) 692-0006 is the safest bet. Bakeries often sell out of popular items by early afternoon.

Wheelchair access is reported as limited.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Houston	891
Nearest bakery	less than 0.1 mi

Suggest an edit

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

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.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.