Chez Pierre French Bakery and Cafe – Metairie, LA: Hours & Menu

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (504) 467-3176 to check today's hours. Know the hours? Send them to us.

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3208 Clearview Pkwy, Metairie, LA 70006

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Address3208 Clearview Pkwy, Metairie, LA 70006

Phone(504) 467-3176

StyleFrench bakery

CountyJefferson Parish

Time zoneCentral Time

From city center1.6 mi west

About Chez Pierre French Bakery and Cafe

Set at 3208 Clearview Pkwy (70006), Chez Pierre French Bakery and Cafe is a French bakery 1.6 mi west of the Metairie city center. You will also find it under bakery cafés in our directory.

Metairie has 38 places on our map that bake or sell fresh pastry, and this is one of them. If you want to compare, Panera Bread sits 0.3 mi from here.

Hours were not published with this listing. Most French bakerys in Metairie open in the early morning, but phoning (504) 467-3176 first is a good idea.

At a glance

Listed as	French bakery and Bakery café
Bakeries in Metairie	38
Nearest bakery	0.3 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

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

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.
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.