French Bakery & Delicatessen – Norfolk, VA: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (757) 625-4936 to check today's hours. Know the hours? Send them to us.

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4108 Granby St, Norfolk, VA 23504

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Address4108 Granby St, Norfolk, VA 23504

Phone(757) 625-4936

StyleFrench bakery

CountyNorfolk

Time zoneEastern Time

From city center1.0 mi northeast

About French Bakery & Delicatessen

You will find French Bakery & Delicatessen at 4108 Granby St in Norfolk, roughly 1.0 mi from downtown Norfolk, heading northeast.

Norfolk has 44 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 5,252 residents. If you want to compare, Custom Cake and Cupcake Shop sits 0.7 mi from here.

We have not been able to confirm a full weekly schedule for French Bakery & Delicatessen yet, so calling ahead at (757) 625-4936 is the safest bet. Bakeries often sell out of popular items by early afternoon.

What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

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 au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.

Pain

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.
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.

Pâtisserie

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.
Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.