Crème Fraiche Café & Patisserie – Kenner, LA: Hours & Menu

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (504) 287-4073 to check today's hours. Know the hours? Send them to us.

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3712 Williams Blvd, Kenner, LA 70065

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Address3712 Williams Blvd, Kenner, LA 70065

Phone(504) 287-4073

StyleFrench bakery

CountyJefferson Parish

Time zoneCentral Time

From city center1.2 mi north

About Crème Fraiche Café & Patisserie

Set at 3712 Williams Blvd (70065), Crème Fraiche Café & Patisserie is a French bakery 1.2 mi north of the Kenner city center. Besides being a French bakery, it is also listed as bakery café.

Our Kenner directory counts 20 bakeries in total, which works out to one bakery per 3,233 residents. The closest neighbour on our map is Our Fleur de Lis Creations, 0.2 mi away.

Hours were not published with this listing. Most French bakerys in Kenner open in the early morning, but phoning (504) 287-4073 first is a good idea.

At a glance

Listed as	French bakery and Bakery café
Bakeries in Kenner	20
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

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.
Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.

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.