Le Petit Paris – Papillion, NE: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (402) 934-0131 to check today's hours. Know the hours? Send them to us.

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120 Olson Dr Ste 101, Papillion, NE 68046

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Address120 Olson Dr Ste 101, Papillion, NE 68046

Phone(402) 934-0131

StyleFrench bakery

CountySarpy County

Time zoneCentral Time

From city center2.0 mi southwest

About Le Petit Paris

Le Petit Paris is a French bakery at 120 Olson Dr Ste 101, 2.0 mi southwest of the Papillion city center.

Papillion has 6 places on our map that bake or sell fresh pastry, and this is one of them — about one per 4,208 people living in the city. The closest neighbour on our map is Smallcakes, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Papillion open in the early morning, but phoning (402) 934-0131 first is a good idea.

At a glance

Listed as	French bakery
Bakeries in Papillion	6
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.