Colette Bakery – Melrose, MA: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (781) 396-2313 to check today's hours. Know the hours? Send them to us.

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465 Main St, Melrose, MA 02176

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Address465 Main St, Melrose, MA 02176

Phone(781) 396-2313

StyleFrench bakery

CountyMiddlesex County

Time zoneEastern Time

About Colette Bakery

You will find Colette Bakery at 465 Main St in Melrose, right in the middle of Melrose.

Melrose has 5 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 5,988 residents. Nearest alternative: D'Amici's Bakery at 462 Main St, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Colette Bakery yet, so calling ahead at (781) 396-2313 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery
Bakeries in Melrose	5
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

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.
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.

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.