basilflower patisserie – Cedar Park, TX: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (650) 235-0079 to check today's hours. Know the hours? Send them to us.

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206 Tulip Trail Bend, Cedar Park, TX 78613

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Address206 Tulip Trail Bend, Cedar Park, TX 78613

Phone(650) 235-0079

StyleFrench bakery

CountyWilliamson County

Time zoneCentral Time

From city center0.3 mi south

About basilflower patisserie

You will find basilflower patisserie at 206 Tulip Trail Bend in Cedar Park, roughly 0.3 mi from downtown Cedar Park, heading south.

Cedar Park has 21 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 3,732 residents. Nearest alternative: Panera Bread at 1504 East Whitestone Blvd, 0.7 mi away.

Hours were not published with this listing. Most French bakerys in Cedar Park open in the early morning, but phoning (650) 235-0079 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

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

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

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.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.