The Macaron Shop SD – San Diego, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (858) 406-0319 to check today's hours. Know the hours? Send them to us.

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6780 Miramar Rd, San Diego, CA 92121

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Address6780 Miramar Rd, San Diego, CA 92121

Phone(858) 406-0319

StyleFrench bakery

CountySan Diego County

Time zonePacific Time

From city center6.3 mi north

About The Macaron Shop SD

Set at 6780 Miramar Rd (92121), The Macaron Shop SD is a French bakery 6.3 mi north of the San Diego city center. You will also find it under cookie shops in our directory.

San Diego has 336 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 4,180 residents. The closest neighbour on our map is Gluten Freedom Baking Company, 0.4 mi away.

We have not been able to confirm a full weekly schedule for The Macaron Shop SD yet, so calling ahead at (858) 406-0319 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 San Diego	336
Nearest bakery	0.4 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

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

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.