Petite Patisserie – Kokomo, IN: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Know the hours? Send them to us.

Tap for directions

108 N Main St, Kokomo, IN 46901

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Address108 N Main St, Kokomo, IN 46901

StyleFrench bakery

CountyHoward County

Time zoneEastern Time

From city center1.2 mi north

About Petite Patisserie

Petite Patisserie serves Kokomo from 108 N Main St, 1.2 mi north of the Kokomo city center.

It is one of 13 bakeries and sweet shops we list in Kokomo, which works out to one bakery per 4,623 residents. Nearest alternative: Petite Patisserie at 223 W Mulberry St, 0.1 mi away.

We have not been able to confirm a full weekly schedule for Petite Patisserie yet, so it is worth checking before a special trip. Bakeries often sell out of popular items by early afternoon.

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

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.
Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.

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.