La Boulangerie Boul'Mich – Boca Raton, FL: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (561) 361-8820 to check today's hours. Know the hours? Send them to us.

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6000 Glades Rd Ste 1048-A, Boca Raton, FL 33431

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Address6000 Glades Rd Ste 1048-A, Boca Raton, FL 33431

Phone(561) 361-8820

StyleFrench bakery

CountyPalm Beach County

Time zoneEastern Time

From city center1.1 mi west

About La Boulangerie Boul'Mich

You will find La Boulangerie Boul'Mich at 6000 Glades Rd Ste 1048-A in Boca Raton, about 1.1 mi west of central Boca Raton. You will also find it under artisan bread & sourdough bakeries in our directory.

It is one of 79 bakeries and sweet shops we list in Boca Raton, which works out to one bakery per 1,294 residents. The closest neighbour on our map is Corner Bakery Cafe, 0.3 mi away.

Opening hours for La Boulangerie Boul'Mich are not verified in our data. A quick call to (561) 361-8820 before you go saves a wasted trip, especially on holidays.

This is one of 14 locations of the same brand in our directory.

At a glance

Listed as	French bakery and Artisan bread bakery
Bakeries in Boca Raton	79
Nearest bakery	0.3 mi
Brand locations	14

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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

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

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 au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.
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.