Parisi Bakery – New York, NY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (718) 728-5282 to check today's hours. Know the hours? Send them to us.

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30-17 Broadway, New York, NY 11106

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Address30-17 Broadway, New York, NY 11106

Phone(718) 728-5282

StyleFrench bakery

CountyQueens County

Time zoneEastern Time

From city center3.2 mi northeast

About Parisi Bakery

Set at 30-17 Broadway (11106), Parisi Bakery is a French bakery roughly 3.2 mi from downtown New York, heading northeast.

Our New York directory counts 1,497 bakeries in total, roughly one for every 5,663 residents. The closest neighbour on our map is Lots O Bagels, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in New York open in the early morning, but phoning (718) 728-5282 first is a good idea.

At a glance

Listed as	French bakery
Bakeries in New York	1,497
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

Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.
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.

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

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.