Excelsior Boulangerie – Excelsior Springs, MO: Hours & Menu

Opening hours

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Opening hours have not been published for this bakery yet. Call (816) 634-0743 to check today's hours. Know the hours? Send them to us.

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415 S Thompson Ave, Excelsior Springs, MO 64024

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Address415 S Thompson Ave, Excelsior Springs, MO 64024

Phone(816) 634-0743

StyleFrench bakery

CountyClay County

Time zoneCentral Time

About Excelsior Boulangerie

Excelsior Boulangerie serves Excelsior Springs from 415 S Thompson Ave, in the heart of Excelsior Springs. Its listing also places it among artisan bread & sourdough bakeries.

Our Excelsior Springs directory counts 2 bakeries in total, roughly one for every 5,364 residents. The closest neighbour on our map is Three Olives Italian Kitchen and Bakery, 0.2 mi away.

Hours were not published with this listing. Most French bakerys in Excelsior Springs open in the early morning, but phoning (816) 634-0743 first is a good idea.

At a glance

Listed as	French bakery and Artisan bread bakery
Bakeries in Excelsior Springs	2
Nearest bakery	0.2 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

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

Pâtisserie

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.
OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.
Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.