Le Macaron Tyrone St Petersburg – Saint Petersburg, FL

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (727) 345-3478 to check today's hours. Know the hours? Send them to us.

Tap for directions

6901 22nd Ave N, Saint Petersburg, FL 33710

Google Maps Apple Maps Waze Bing Maps

Address6901 22nd Ave N, Saint Petersburg, FL 33710

Phone(727) 345-3478

StyleFrench bakery

CountyPinellas County

Time zoneEastern Time

From city center5.5 mi west

About Le Macaron Tyrone St Petersburg

You will find Le Macaron Tyrone St Petersburg at 6901 22nd Ave N in Saint Petersburg, 5.5 mi west of the Saint Petersburg city center. You will also find it under cookie shops in our directory.

Saint Petersburg has 14 places on our map that bake or sell fresh pastry, and this is one of them. Nearest alternative: Great American Cookies at 6901 22nd Ave N, less than 0.1 mi away.

Opening hours for Le Macaron Tyrone St Petersburg are not verified in our data. A quick call to (727) 345-3478 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Saint Petersburg	14
Nearest bakery	less than 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

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.