La Petite Pastry Shop – Richmond, IN: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (765) 939-6184 to check today's hours. Know the hours? Send them to us.

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610 E Main St, Richmond, IN 47374

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Address610 E Main St, Richmond, IN 47374

Phone(765) 939-6184

StyleFrench bakery

CountyWayne County

Time zoneEastern Time

About La Petite Pastry Shop

La Petite Pastry Shop serves Richmond from 610 E Main St, close to the center of Richmond.

Our Richmond directory counts 11 bakeries in total, which works out to one bakery per 3,233 residents. The closest neighbour on our map is Jo Ann Cake Shop, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Richmond open in the early morning, but phoning (765) 939-6184 first is a good idea.

At a glance

Listed as	French bakery
Bakeries in Richmond	11
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

Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.
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

Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.
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.

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.