Le Macaron – Charlotte, NC: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (980) 299-5838 to check today's hours. Know the hours? Send them to us.

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1111 Metropolitan Ave, Charlotte, NC 28204

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Address1111 Metropolitan Ave, Charlotte, NC 28204

Phone(980) 299-5838

StyleFrench bakery

CountyMecklenburg County

Time zoneEastern Time

About Le Macaron

Le Macaron serves Charlotte from 1111 Metropolitan Ave, right in the middle of Charlotte. Its listing also places it among cookie shops.

Charlotte has 216 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 4,368 residents. If you want to compare, Crumbl Cookies sits 0.1 mi from here.

We have not been able to confirm a full weekly schedule for Le Macaron yet, so calling ahead at (980) 299-5838 is the safest bet. Bakeries often sell out of popular items by early afternoon.

The brand runs 50 locations we track across the country.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Charlotte	216
Nearest bakery	0.1 mi
Brand locations	50

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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

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

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.