Boulangerie Patisserie – Falmouth, MA: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (774) 255-1855 to check today's hours. Know the hours? Send them to us.

Tap for directions

267 Main St, Falmouth, MA 02540

Google Maps Apple Maps Waze Bing Maps

Address267 Main St, Falmouth, MA 02540

Phone(774) 255-1855

StyleFrench bakery

CountyBarnstable County

Time zoneEastern Time

About Boulangerie Patisserie

Set at 267 Main St (02540), Boulangerie Patisserie is a French bakery close to the center of Falmouth. Besides being a French bakery, it is also listed as artisan bread bakery.

Falmouth has 6 places on our map that bake or sell fresh pastry, and this is one of them — about one per 5,538 people living in the city. If you want to compare, Maison Villatte sits less than 0.1 mi from here.

Opening hours for Boulangerie Patisserie are not verified in our data. A quick call to (774) 255-1855 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery and Artisan bread bakery
Bakeries in Falmouth	6
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

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 aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.

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.