Boulangerie Saint Antoine – Brockton, MA: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (508) 583-9068 to check today's hours. Know the hours? Send them to us.

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364 N Main St, Brockton, MA 02301

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Address364 N Main St, Brockton, MA 02301

Phone(508) 583-9068

StyleFrench bakery

CountyPlymouth County

Time zoneEastern Time

From city center0.7 mi north

About Boulangerie Saint Antoine

You will find Boulangerie Saint Antoine at 364 N Main St in Brockton, 0.7 mi north of the Brockton city center. Its listing also places it among artisan bread & sourdough bakeries.

Brockton has 15 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 7,053 residents. The closest neighbour on our map is Elie Baking Corp., 0.2 mi away.

Opening hours for Boulangerie Saint Antoine are not verified in our data. A quick call to (508) 583-9068 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery and Artisan bread bakery
Bakeries in Brockton	15
Nearest bakery	0.2 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

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.
Brioche à TêteFluted brioche with a little topknot, rich with eggs and butter, yielding a golden, faintly sweet crumb.

Pain

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.
Baguette TraditionMade only from flour, water, salt, and leaven, with a crackly crust, irregular holes, and a creamy, wheaty crumb.

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.