Macaron Bar – Cincinnati, OH: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (513) 813-8180 to check today's hours. Know the hours? Send them to us.

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1206 Main St, Cincinnati, OH 45202

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Address1206 Main St, Cincinnati, OH 45202

NeighborhoodOver-the-Rhine

Phone(513) 813-8180

StyleFrench bakery

CountyHamilton County

Time zoneEastern Time

From city center3.4 mi southwest

About Macaron Bar

Macaron Bar serves Cincinnati from 1206 Main St, about 3.4 mi southwest of central Cincinnati. Besides being a French bakery, it is also listed as cookie shop.

It is one of 183 bakeries and sweet shops we list in Cincinnati, roughly one for every 1,721 residents. If you want to compare, Allez Bakery sits less than 0.1 mi from here.

Hours were not published with this listing. Most French bakerys in Cincinnati open in the early morning, but phoning (513) 813-8180 first is a good idea.

The brand runs 7 locations we track across the country.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Cincinnati	183
Nearest bakery	less than 0.1 mi
Brand locations	7

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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

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

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.
Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.