Sucre French Bakery – Stuart, FL: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (772) 210-6470 to check today's hours. Know the hours? Send them to us.

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308 SE Denver Ave, Stuart, FL 34994

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Address308 SE Denver Ave, Stuart, FL 34994

Phone(772) 210-6470

StyleFrench bakery

CountyMartin County

Time zoneEastern Time

From city center0.9 mi northwest

About Sucre French Bakery

Sucre French Bakery serves Stuart from 308 SE Denver Ave, 0.9 mi northwest of the Stuart city center.

It is one of 17 bakeries and sweet shops we list in Stuart, which works out to one bakery per 1,151 residents. The closest neighbour on our map is Broadway Bagels and Deli, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Sucre French Bakery yet, so calling ahead at (772) 210-6470 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery
Bakeries in Stuart	17
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

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.