The French Workshop – Wantagh, NY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (516) 240-2433 to check today's hours. Know the hours? Send them to us.

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1187 Wantagh Ave, Wantagh, NY 11793

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Address1187 Wantagh Ave, Wantagh, NY 11793

Phone(516) 240-2433

StyleFrench bakery

CountyNassau County

Time zoneEastern Time

About The French Workshop

You will find The French Workshop at 1187 Wantagh Ave in Wantagh, in the heart of Wantagh.

Wantagh has 14 places on our map that bake or sell fresh pastry, and this is one of them. If you want to compare, Southshoreddbr sits less than 0.1 mi from here.

Hours were not published with this listing. Most French bakerys in Wantagh open in the early morning, but phoning (516) 240-2433 first is a good idea.

At a glance

Listed as	French bakery
Bakeries in Wantagh	14
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

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

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