Flushing Le Croissant – Flushing, NY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (718) 460-5043 to check today's hours. Know the hours? Send them to us.

Tap for directions

3902 Main St, Flushing, NY 11354

Google Maps Apple Maps Waze Bing Maps

Address3902 Main St, Flushing, NY 11354

Phone(718) 460-5043

StyleFrench bakery

CountyQueens County

Time zoneEastern Time

About Flushing Le Croissant

Set at 3902 Main St (11354), Flushing Le Croissant is a French bakery in the heart of Flushing.

It is one of 67 bakeries and sweet shops we list in Flushing. Nearest alternative: Apollo Bakery at 135-36 39th Ave, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Flushing open in the early morning, but phoning (718) 460-5043 first is a good idea.

At a glance

Listed as	French bakery
Bakeries in Flushing	67
Nearest bakery	less than 0.1 mi

Suggest an edit

What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

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.
Croissant au BeurreAn all-butter croissant with a honeycombed interior, shattering crust, and deep caramelized color from a long, slow proof.

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

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.