St. Roger Abbey French Patisserie – Wilmette, IL: Hours & Menu

Opening hours

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Opening hours have not been published for this bakery yet. Call (815) 923-4350 to check today's hours. Know the hours? Send them to us.

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1101 Central Avenue, Wilmette, IL 60091

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Address1101 Central Avenue, Wilmette, IL 60091

Phone(815) 923-4350

StyleFrench bakery

Time zoneCentral Time

About St. Roger Abbey French Patisserie

You will find St. Roger Abbey French Patisserie at 1101 Central Avenue in Wilmette, in the heart of Wilmette.

It is one of 7 bakeries and sweet shops we list in Wilmette — about one per 3,920 people living in the city. If you want to compare, EvaDean's Bakery and Cafe sits less than 0.1 mi from here.

Opening hours for St. Roger Abbey French Patisserie are not verified in our data. A quick call to (815) 923-4350 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery
Bakeries in Wilmette	7
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

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.