La-renaissance French Pastry – Larchmont, NY: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (914) 834-0244 to check today's hours. Know the hours? Send them to us.

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140 Chatsworth Ave, Larchmont, NY 10538

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Address140 Chatsworth Ave, Larchmont, NY 10538

Phone(914) 834-0244

StyleFrench bakery

CountyWestchester County

Time zoneEastern Time

About La-renaissance French Pastry

You will find La-renaissance French Pastry at 140 Chatsworth Ave in Larchmont, close to the center of Larchmont.

Our Larchmont directory counts 9 bakeries in total — about one per 738 people living in the city. Nearest alternative: Bagels By Sofia at 145 Chatsworth Ave, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Larchmont open in the early morning, but phoning (914) 834-0244 first is a good idea.

At a glance

Listed as	French bakery
Bakeries in Larchmont	9
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

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.
Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.

Pâtisserie

Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.
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.