Patisserie Manuel – Silver Spring, MD: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (301) 460-1045 to check today's hours. Know the hours? Send them to us.

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8810 Brookville Rd, Silver Spring, MD 20910

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Address8810 Brookville Rd, Silver Spring, MD 20910

Phone(301) 460-1045

StyleFrench bakery

CountyMontgomery County

Time zoneEastern Time

From city center2.8 mi south

About Patisserie Manuel

You will find Patisserie Manuel at 8810 Brookville Rd in Silver Spring, 2.8 mi south of the Silver Spring city center.

It is one of 36 bakeries and sweet shops we list in Silver Spring. Nearest alternative: Creative Cakes, Inc at 8814 Brookville Rd, less than 0.1 mi away.

Opening hours for Patisserie Manuel are not verified in our data. A quick call to (301) 460-1045 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery
Bakeries in Silver Spring	36
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

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 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.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.