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

Opening hours

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Opening hours have not been published for this bakery yet. Call (972) 407-1878 to check today's hours. Know the hours? Send them to us.

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5000 W Park Blvd #100, Plano, TX 75093

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Address5000 W Park Blvd #100, Plano, TX 75093

Phone(972) 407-1878

StyleFrench bakery

CountyCollin County

Time zoneCentral Time

From city center2.7 mi west

About la Madeleine

Set at 5000 W Park Blvd #100 (75093), la Madeleine is a French bakery roughly 2.7 mi from downtown Plano, heading west.

Our Plano directory counts 101 bakeries in total, roughly one for every 2,904 residents. If you want to compare, Panera Bread sits 0.2 mi from here.

We have not been able to confirm a full weekly schedule for la Madeleine yet, so calling ahead at (972) 407-1878 is the safest bet. Bakeries often sell out of popular items by early afternoon.

The brand runs 24 locations we track across the country.

At a glance

Listed as	French bakery
Bakeries in Plano	101
Nearest bakery	0.2 mi
Brand locations	24

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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

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.
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

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

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.