The Patisserie – Milford, PA: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (570) 409-1246 to check today's hours. Know the hours? Send them to us.

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403 Broad St, Milford, PA 18337

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Address403 Broad St, Milford, PA 18337

Phone(570) 409-1246

StyleFrench bakery

CountyPike County

Time zoneEastern Time

About The Patisserie

Set at 403 Broad St (18337), The Patisserie is a French bakery in the heart of Milford.

Milford has 2 places on our map that bake or sell fresh pastry, and this is one of them — about one per 5,123 people living in the city. If you want to compare, The Naked Bagel sits less than 0.1 mi from here.

Opening hours for The Patisserie are not verified in our data. A quick call to (570) 409-1246 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery
Bakeries in Milford	2
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

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 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.