La Baguette French Bread and Pastry Shop

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (901) 458-0900 to check today's hours. Know the hours? Send them to us.

Tap for directions

3088 Poplar Ave, Memphis, TN 38111

Google Maps Apple Maps Waze Bing Maps

Address3088 Poplar Ave, Memphis, TN 38111

Phone(901) 458-0900

StyleFrench bakery

CountyShelby County

Time zoneCentral Time

From city center2.7 mi west

About La Baguette French Bread and Pastry Shop

La Baguette French Bread and Pastry Shop is a French bakery at 3088 Poplar Ave, 2.7 mi west of the Memphis city center. You will also find it under artisan bread & sourdough bakeries in our directory.

Memphis has 114 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 5,359 residents. If you want to compare, Memphis Donuts sits 0.1 mi from here.

Hours were not published with this listing. Most French bakerys in Memphis open in the early morning, but phoning (901) 458-0900 first is a good idea.

At a glance

Listed as	French bakery and Artisan bread bakery
Bakeries in Memphis	114
Nearest bakery	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

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.
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.