Macaron Bar – Cincinnati, OH: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (513) 813-8096 to check today's hours. Know the hours? Send them to us.

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3431 Edwards Rd, Cincinnati, OH 45208

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Address3431 Edwards Rd, Cincinnati, OH 45208

NeighborhoodHyde Park

Phone(513) 813-8096

StyleFrench bakery

CountyHamilton County

Time zoneEastern Time

From city center1.2 mi east

About Macaron Bar

Macaron Bar serves Cincinnati from 3431 Edwards Rd, about 1.2 mi east of central Cincinnati. You will also find it under cookie shops in our directory.

Our Cincinnati directory counts 183 bakeries in total, which works out to one bakery per 1,721 residents. If you want to compare, Peace Love and Little Donuts of Hyde Park sits less than 0.1 mi from here.

Hours were not published with this listing. Most French bakerys in Cincinnati open in the early morning, but phoning (513) 813-8096 first is a good idea.

The brand runs 7 locations we track across the country.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Cincinnati	183
Nearest bakery	less than 0.1 mi
Brand locations	7

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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

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

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 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.
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.