Marche de Macarons – Savannah, GA: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (912) 665-9894 to check today's hours. Know the hours? Send them to us.

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42 Abercorn St, Savannah, GA 31401

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Address42 Abercorn St, Savannah, GA 31401

Phone(912) 665-9894

StyleFrench bakery

CountyChatham County

Time zoneEastern Time

From city center2.6 mi north

About Marche de Macarons

Marche de Macarons is a French bakery at 42 Abercorn St, roughly 2.6 mi from downtown Savannah, heading north. Its listing also places it among cookie shops.

Savannah has 60 places on our map that bake or sell fresh pastry, and this is one of them — about one per 2,480 people living in the city. If you want to compare, Paris Baguette sits less than 0.1 mi from here.

We have not been able to confirm a full weekly schedule for Marche de Macarons yet, so calling ahead at (912) 665-9894 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Savannah	60
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 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.
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.

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.