Macaron Craft Oizumi – New York, NY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (646) 462-0756 to check today's hours. Know the hours? Send them to us.

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43-32 22nd St #102B, New York, NY 11101

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Address43-32 22nd St #102B, New York, NY 11101

Phone(646) 462-0756

StyleFrench bakery

CountyQueens County

Time zoneEastern Time

From city center1.9 mi east

About Macaron Craft Oizumi

Macaron Craft Oizumi serves New York from 43-32 22nd St #102B, roughly 1.9 mi from downtown New York, heading east. Besides being a French bakery, it is also listed as cookie shop.

Our New York directory counts 1,497 bakeries in total, which works out to one bakery per 5,663 residents. The closest neighbour on our map is Pumpernickel Bagel, 0.2 mi away.

We have not been able to confirm a full weekly schedule for Macaron Craft Oizumi yet, so calling ahead at (646) 462-0756 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in New York	1,497
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

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.
Croissant aux AmandesDay-old croissant soaked in syrup, filled and topped with almond cream and sliced almonds, then rebaked; dense, sweet, and crisp-edged.

Pain

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.
Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.

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.