Market Square Patisserie – Franklin, NC: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (828) 342-6961 to check today's hours. Know the hours? Send them to us.

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867 Highlands Rd, Franklin, NC 28734

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Address867 Highlands Rd, Franklin, NC 28734

Phone(828) 342-6961

StyleFrench bakery

CountyMacon County

Time zoneEastern Time

From city center0.9 mi southeast

About Market Square Patisserie

Market Square Patisserie is a French bakery at 867 Highlands Rd, roughly 0.9 mi from downtown Franklin, heading southeast.

It is one of 11 bakeries and sweet shops we list in Franklin, which works out to one bakery per 397 residents. The closest neighbour on our map is La Toluca bakery, less than 0.1 mi away.

Opening hours for Market Square Patisserie are not verified in our data. A quick call to (828) 342-6961 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery
Bakeries in Franklin	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

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

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.