Dearest Baker Macarons – Saint Paul, MN: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (651) 204-3710 to check today's hours. Know the hours? Send them to us.

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955 Mackubin St, Saint Paul, MN 55117

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Address955 Mackubin St, Saint Paul, MN 55117

Phone(651) 204-3710

StyleFrench bakery

CountyRamsey County

Time zoneCentral Time

From city center1.2 mi northeast

About Dearest Baker Macarons

You will find Dearest Baker Macarons at 955 Mackubin St in Saint Paul, 1.2 mi northeast of the Saint Paul city center. You will also find it under cookie shops in our directory.

Our Saint Paul directory counts 31 bakeries in total. The closest neighbour on our map is Amour Patisserie, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Saint Paul open in the early morning, but phoning (651) 204-3710 first is a good idea.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Saint Paul	31
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

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.
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

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 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.
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.