Brioche Doree – St. Louis, MO: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (304) 429-3400 to check today's hours. Know the hours? Send them to us.

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10701 Lambert International Blvd, St. Louis, MO 63145

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Address10701 Lambert International Blvd, St. Louis, MO 63145

Phone(304) 429-3400

StyleFrench bakery

CountySaint Louis County

Time zoneCentral Time

From city center9.7 mi northwest

About Brioche Doree

Brioche Doree is a French bakery at 10701 Lambert International Blvd, roughly 9.7 mi from downtown St. Louis, heading northwest.

St. Louis has 104 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 2,689 residents. Nearest alternative: The Great American Bagel Bakery at 10710 Natural Bridge Rd, 0.8 mi away.

Hours were not published with this listing. Most French bakerys in St. Louis open in the early morning, but phoning (304) 429-3400 first is a good idea.

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

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

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.