The macaron chef – Destin, FL: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (850) 424-1802 to check today's hours. Know the hours? Send them to us.

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743 Harbor Blvd Ste 5, Destin, FL 32541

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Address743 Harbor Blvd Ste 5, Destin, FL 32541

Phone(850) 424-1802

StyleFrench bakery

CountyOkaloosa County

Time zoneCentral Time

From city center0.5 mi west

About The macaron chef

The macaron chef is a French bakery at 743 Harbor Blvd Ste 5, 0.5 mi west of the Destin city center. Its listing also places it among cookie shops.

It is one of 15 bakeries and sweet shops we list in Destin, which works out to one bakery per 933 residents. If you want to compare, Krispy Kreme sits 0.2 mi from here.

Hours were not published with this listing. Most French bakerys in Destin open in the early morning, but phoning (850) 424-1802 first is a good idea.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Destin	15
Nearest bakery	0.2 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

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 au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.

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

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.
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.