Madrid European Bakery and Patisserie

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (401) 409-2300 to check today's hours. Know the hours? Send them to us.

Tap for directions

199 Wayland Ave, Providence, RI 02906

Google Maps Apple Maps Waze Bing Maps

Address199 Wayland Ave, Providence, RI 02906

Phone(401) 409-2300

StyleFrench bakery

CountyProvidence County

Time zoneEastern Time

From city center1.8 mi east

About Madrid European Bakery and Patisserie

Madrid European Bakery and Patisserie serves Providence from 199 Wayland Ave, roughly 1.8 mi from downtown Providence, heading east. You will also find it under polish & eastern european bakeries in our directory.

Our Providence directory counts 58 bakeries in total — about one per 3,357 people living in the city. If you want to compare, KNEAD Doughnuts sits 0.4 mi from here.

Hours were not published with this listing. Most French bakerys in Providence open in the early morning, but phoning (401) 409-2300 first is a good idea.

At a glance

Listed as	French bakery and Polish & Eastern European bakery
Bakeries in Providence	58
Nearest bakery	0.4 mi

Suggest an edit

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

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.
Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.

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.