La Petite France – Stafford Springs, CT: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (860) 684-9408 to check today's hours. Know the hours? Send them to us.

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33 Main St, Stafford Springs, CT 06076

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Address33 Main St, Stafford Springs, CT 06076

Phone(860) 684-9408

StyleFrench bakery

CountyCapitol Planning Region

Time zoneEastern Time

From city center3.9 mi southwest

About La Petite France

La Petite France is a French bakery at 33 Main St, about 3.9 mi southwest of central Stafford Springs.

It is one of 2 bakeries and sweet shops we list in Stafford Springs. The closest neighbour on our map is Maple Creek Country Kitchen, 3.9 mi away.

Opening hours for La Petite France are not verified in our data. A quick call to (860) 684-9408 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery
Bakeries in Stafford Springs	2
Nearest bakery	3.9 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

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.
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

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

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.
Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.