Le Macaron French Poin – Alpharetta, GA: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (678) 224-1311 to check today's hours. Know the hours? Send them to us.

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1000 N Point Cir, Alpharetta, GA 30022

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Address1000 N Point Cir, Alpharetta, GA 30022

Phone(678) 224-1311

StyleFrench bakery

CountyFulton County

Time zoneEastern Time

From city center2.0 mi southwest

About Le Macaron French Poin

You will find Le Macaron French Poin at 1000 N Point Cir in Alpharetta, about 2.0 mi southwest of central Alpharetta. Besides being a French bakery, it is also listed as cookie shop.

Our Alpharetta directory counts 53 bakeries in total, roughly one for every 1,269 residents. Nearest alternative: Great American Cookies at 1000 N Point Circle Ste 5526, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Alpharetta open in the early morning, but phoning (678) 224-1311 first is a good idea.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Alpharetta	53
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

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

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.