Patisserie Salzburg – New Canaan, CT: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (203) 961-7600 to check today's hours. Know the hours? Send them to us.

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25 Elm St, New Canaan, CT 06840

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Address25 Elm St, New Canaan, CT 06840

Phone(203) 961-7600

StyleFrench bakery

CountyWestern Connecticut Planning Region

Time zoneEastern Time

About Patisserie Salzburg

Patisserie Salzburg is a French bakery at 25 Elm St, in the heart of New Canaan.

New Canaan 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 4,232 residents. The closest neighbour on our map is Le Pain Quotidien, less than 0.1 mi away.

Opening hours for Patisserie Salzburg are not verified in our data. A quick call to (203) 961-7600 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery
Bakeries in New Canaan	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

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 aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.
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.

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

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.