Sweet Velvet Macarons – Palmyra, PA: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (717) 345-9229 to check today's hours. Know the hours? Send them to us.

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56 E Main St, Palmyra, PA 17078

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Address56 E Main St, Palmyra, PA 17078

Phone(717) 345-9229

StyleFrench bakery

CountyLebanon County

Time zoneEastern Time

About Sweet Velvet Macarons

Sweet Velvet Macarons serves Palmyra from 56 E Main St, close to the center of Palmyra. Besides being a French bakery, it is also listed as cookie shop.

Our Palmyra directory counts 3 bakeries in total — about one per 2,578 people living in the city. Nearest alternative: Shay’s Bakery at 132 E Main St, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Palmyra open in the early morning, but phoning (717) 345-9229 first is a good idea.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Palmyra	3
Nearest bakery	less than 0.1 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

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

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

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.