Little Blue Macaron – Raleigh, NC: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Know the hours? Send them to us.

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2116 New Bern Ave Ste H, Raleigh, NC 27610

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Address2116 New Bern Ave Ste H, Raleigh, NC 27610

StyleFrench bakery

CountyWake County

Time zoneEastern Time

From city center2.7 mi southeast

About Little Blue Macaron

Little Blue Macaron serves Raleigh from 2116 New Bern Ave Ste H, about 2.7 mi southeast of central Raleigh. Besides being a French bakery, it is also listed as cookie shop.

It is one of 134 bakeries and sweet shops we list in Raleigh, which works out to one bakery per 3,730 residents. If you want to compare, Yellow Garden Bake Shop sits less than 0.1 mi from here.

Hours were not published with this listing. Most French bakerys in Raleigh open in the early morning, but confirming first is a good idea.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Raleigh	134
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

Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.
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

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

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.
Tarte au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.