Atelier Monnier - The French Bakery – Miami, FL: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (786) 452-7780 to check today's hours. Know the hours? Send them to us.

Tap for directions

9825 SW 40th St, Miami, FL 33165

Google Maps Apple Maps Waze Bing Maps

Address9825 SW 40th St, Miami, FL 33165

Phone(786) 452-7780

StyleFrench bakery

CountyMiami-Dade County

Time zoneEastern Time

From city center3.8 mi southwest

About Atelier Monnier - The French Bakery

Set at 9825 SW 40th St (33165), Atelier Monnier - The French Bakery is a French bakery 3.8 mi southwest of the Miami city center.

Our Miami directory counts 475 bakeries in total, which works out to one bakery per 1,025 residents. If you want to compare, Don Pan Bird Road sits 0.6 mi from here.

Opening hours for Atelier Monnier - The French Bakery are not verified in our data. A quick call to (786) 452-7780 before you go saves a wasted trip, especially on holidays.

What to order

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

Full menu

Viennoiserie

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.
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

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.
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.

Pâtisserie

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.
Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.