Bonne Vie Macarons – Lafayette, LA: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (337) 534-0425 to check today's hours. Know the hours? Send them to us.

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2005 Verot School Rd Ste 104, Lafayette, LA 70508

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Address2005 Verot School Rd Ste 104, Lafayette, LA 70508

Phone(337) 534-0425

StyleFrench bakery

CountyLafayette Parish

Time zoneCentral Time

From city center2.8 mi south

About Bonne Vie Macarons

Bonne Vie Macarons serves Lafayette from 2005 Verot School Rd Ste 104, roughly 2.8 mi from downtown Lafayette, heading south. You will also find it under cookie shops in our directory.

It is one of 62 bakeries and sweet shops we list in Lafayette, roughly one for every 1,972 residents. The closest neighbour on our map is Cajun Market Donut Company, 0.9 mi away.

Hours were not published with this listing. Most French bakerys in Lafayette open in the early morning, but phoning (337) 534-0425 first is a good idea.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Lafayette	62
Nearest bakery	0.9 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

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.
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

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

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.
Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.