La Pâtisserie – Austin, TX: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (512) 770-6442 to check today's hours. Know the hours? Send them to us.

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7301 Burnet Rd, Austin, TX 78757

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Address7301 Burnet Rd, Austin, TX 78757

Phone(512) 770-6442

StyleFrench bakery

CountyTravis County

Time zoneCentral Time

From city center2.8 mi north

About La Pâtisserie

La Pâtisserie is a French bakery at 7301 Burnet Rd, about 2.8 mi north of central Austin.

Our Austin directory counts 284 bakeries in total, roughly one for every 3,499 residents. Nearest alternative: Pflour Shop Bakery at 7413 Burnet Rd, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for La Pâtisserie yet, so calling ahead at (512) 770-6442 is the safest bet. Bakeries often sell out of popular items by early afternoon.

The brand runs 5 locations we track across the country.

At a glance

Listed as	French bakery
Bakeries in Austin	284
Nearest bakery	less than 0.1 mi
Brand locations	5

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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

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 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.