Boulangerie A Paris – Richardson, TX: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (972) 544-6670 to check today's hours. Know the hours? Send them to us.

Tap for directions

101 S Coit Rd, Richardson, TX 75080

Google Maps Apple Maps Waze Bing Maps

Address101 S Coit Rd, Richardson, TX 75080

Phone(972) 544-6670

StyleFrench bakery

CountyDallas County

Time zoneCentral Time

From city center2.5 mi southwest

About Boulangerie A Paris

Boulangerie A Paris serves Richardson from 101 S Coit Rd, 2.5 mi southwest of the Richardson city center. Its listing also places it among artisan bread & sourdough bakeries.

Richardson has 52 places on our map that bake or sell fresh pastry, and this is one of them — about one per 2,273 people living in the city. The closest neighbour on our map is Selda Bakery, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Boulangerie A Paris yet, so calling ahead at (972) 544-6670 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Artisan bread bakery
Bakeries in Richardson	52
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

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

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.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.