Le Macaron – Key West, FL: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (305) 916-5414 to check today's hours. Know the hours? Send them to us.

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423 Duval St, Key West, FL 33040

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Address423 Duval St, Key West, FL 33040

Phone(305) 916-5414

StyleFrench bakery

CountyMonroe County

Time zoneEastern Time

From city center0.3 mi west

About Le Macaron

Le Macaron is a French bakery at 423 Duval St, roughly 0.3 mi from downtown Key West, heading west. Besides being a French bakery, it is also listed as cookie shop.

Our Key West directory counts 26 bakeries in total — about one per 971 people living in the city. If you want to compare, Red Buoy Coffee sits less than 0.1 mi from here.

Opening hours for Le Macaron are not verified in our data. A quick call to (305) 916-5414 before you go saves a wasted trip, especially on holidays.

The brand runs 50 locations we track across the country.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Key West	26
Nearest bakery	less than 0.1 mi
Brand locations	50

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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

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.
Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.

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.