la Madeleine – Austin, TX: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (512) 502-2474 to check today's hours. Know the hours? Send them to us.

Tap for directions

9828 Great Hills Trl Ste 650 Ste 650, Austin, TX 78759

Google Maps Apple Maps Waze Bing Maps

Address9828 Great Hills Trl Ste 650 Ste 650, Austin, TX 78759

Phone(512) 502-2474

StyleFrench bakery

CountyTravis County

Time zoneCentral Time

From city center6.1 mi north

About la Madeleine

la Madeleine is a French bakery at 9828 Great Hills Trl Ste 650 Ste 650, 6.1 mi north of the Austin city center.

Our Austin directory counts 284 bakeries in total, roughly one for every 3,499 residents. The closest neighbour on our map is Blue Baker, 0.2 mi away.

Hours were not published with this listing. Most French bakerys in Austin open in the early morning, but phoning (512) 502-2474 first is a good idea.

The brand runs 24 locations we track across the country.

At a glance

Listed as	French bakery
Bakeries in Austin	284
Nearest bakery	0.2 mi
Brand locations	24

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

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.