Nikkolette's Macarons – Saint Paul, MN: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (651) 334-8821 to check today's hours. Know the hours? Send them to us.

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919 Dale St N, Saint Paul, MN 55103

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Address919 Dale St N, Saint Paul, MN 55103

Phone(651) 334-8821

StyleFrench bakery

CountyRamsey County

Time zoneCentral Time

From city center0.9 mi northeast

About Nikkolette's Macarons

Nikkolette's Macarons serves Saint Paul from 919 Dale St N, about 0.9 mi northeast of central Saint Paul. Besides being a French bakery, it is also listed as cookie shop.

Saint Paul has 31 places on our map that bake or sell fresh pastry, and this is one of them. If you want to compare, Dearest Baker Macarons sits 0.3 mi from here.

Hours were not published with this listing. Most French bakerys in Saint Paul open in the early morning, but phoning (651) 334-8821 first is a good idea.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Saint Paul	31
Nearest bakery	0.3 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

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

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.
Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.

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.