French Creek Café & Bakery – Manitowoc, WI: Hours & Menu

Opening hours

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Opening hours have not been published for this bakery yet. Call (920) 482-8081 to check today's hours. Know the hours? Send them to us.

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205 S Packer Dr, Manitowoc, WI 54220

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Address205 S Packer Dr, Manitowoc, WI 54220

Phone(920) 482-8081

StyleFrench bakery

CountyManitowoc County

Time zoneCentral Time

From city center7.1 mi north

About French Creek Café & Bakery

French Creek Café & Bakery is a French bakery at 205 S Packer Dr, 7.1 mi north of the Manitowoc city center. You will also find it under bakery cafés in our directory.

It is one of 8 bakeries and sweet shops we list in Manitowoc, which works out to one bakery per 4,327 residents. Nearest alternative: On a Whim Sweet Treats Bakery and Coffee at 205 S Packer Dr, less than 0.1 mi away.

Opening hours for French Creek Café & Bakery are not verified in our data. A quick call to (920) 482-8081 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery and Bakery café
Bakeries in Manitowoc	8
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

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

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.
Tarte au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.