Portland Patisserie & Grand Café – Portland, ME: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (207) 553-2555 to check today's hours. Know the hours? Send them to us.

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46 Market St, Portland, ME 04101

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Address46 Market St, Portland, ME 04101

Phone(207) 553-2555

StyleFrench bakery

CountyCumberland County

Time zoneEastern Time

About Portland Patisserie & Grand Café

Portland Patisserie & Grand Café is a French bakery at 46 Market St, right in the middle of Portland. You will also find it under bakery cafés in our directory.

It is one of 43 bakeries and sweet shops we list in Portland, roughly one for every 1,618 residents. Nearest alternative: Mount Desserts Pie Company at 7 Exchange St, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Portland Patisserie & Grand Café yet, so calling ahead at (207) 553-2555 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Bakery café
Bakeries in Portland	43
Nearest bakery	less than 0.1 mi

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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

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 au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.

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.