Jean-Claude's Patisserie – Greenwood Lake, NY: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (845) 986-8900 to check today's hours. Know the hours? Send them to us.

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122 Windermere Ave, Greenwood Lake, NY 10925

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Address122 Windermere Ave, Greenwood Lake, NY 10925

Phone(845) 986-8900

StyleFrench bakery

CountyOrange County

Time zoneEastern Time

About Jean-Claude's Patisserie

Jean-Claude's Patisserie is a French bakery at 122 Windermere Ave, right in the middle of Greenwood Lake.

Hours were not published with this listing. Most French bakerys in Greenwood Lake open in the early morning, but phoning (845) 986-8900 first is a good idea.

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

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

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.
OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.