Boulangerie Du Monde – Cedarburg, WI: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (262) 375-1050 to check today's hours. Know the hours? Send them to us.

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W62N588 Washington Ave, Cedarburg, WI 53012

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AddressW62N588 Washington Ave, Cedarburg, WI 53012

Phone(262) 375-1050

StyleFrench bakery

CountyOzaukee County

Time zoneCentral Time

About Boulangerie Du Monde

Set at W62N588 Washington Ave (53012), Boulangerie Du Monde is a French bakery close to the center of Cedarburg. Besides being a French bakery, it is also listed as artisan bread bakery.

It is one of 4 bakeries and sweet shops we list in Cedarburg, roughly one for every 3,253 residents. If you want to compare, Delicately Delicious sits less than 0.1 mi from here.

Opening hours for Boulangerie Du Monde are not verified in our data. A quick call to (262) 375-1050 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery and Artisan bread bakery
Bakeries in Cedarburg	4
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

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

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.