The French Corner Bakery – Durham, NC: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (919) 797-3679 to check today's hours. Know the hours? Send them to us.

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2005 N Pointe Dr Ste b, Durham, NC 27705

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Address2005 N Pointe Dr Ste b, Durham, NC 27705

Phone(919) 797-3679

StyleFrench bakery

CountyDurham County

Time zoneEastern Time

From city center3.3 mi north

About The French Corner Bakery

The French Corner Bakery is a French bakery at 2005 N Pointe Dr Ste b, 3.3 mi north of the Durham city center. Besides being a French bakery, it is also listed as bakery café.

It is one of 76 bakeries and sweet shops we list in Durham — about one per 3,972 people living in the city. If you want to compare, Ro Cake Studio sits 0.7 mi from here.

Opening hours for The French Corner Bakery are not verified in our data. A quick call to (919) 797-3679 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery and Bakery café
Bakeries in Durham	76
Nearest bakery	0.7 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

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

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.
Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.