Josefs French Pastry Shop – Grosse Pointe Woods, MI: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (313) 881-5710 to check today's hours. Know the hours? Send them to us.

Tap for directions

19876 Mack Ave, Grosse Pointe Woods, MI 48236

Google Maps Apple Maps Waze Bing Maps

Address19876 Mack Ave, Grosse Pointe Woods, MI 48236

Phone(313) 881-5710

StyleFrench bakery

CountyWayne County

Time zoneEastern Time

About Josefs French Pastry Shop

Josefs French Pastry Shop is a French bakery at 19876 Mack Ave, in the heart of Grosse Pointe Woods.

It is one of 5 bakeries and sweet shops we list in Grosse Pointe Woods, roughly one for every 3,179 residents. Nearest alternative: Hillside Hearth at 19487 Mack Ave, 0.5 mi away.

Hours were not published with this listing. Most French bakerys in Grosse Pointe Woods open in the early morning, but phoning (313) 881-5710 first is a good idea.

At a glance

Listed as	French bakery
Bakeries in Grosse Pointe Woods	5
Nearest bakery	0.5 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

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.
Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.

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

Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.
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.