Macaronage & Confections – Stockton, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (209) 955-0857 to check today's hours. Know the hours? Send them to us.

Tap for directions

347 E Weber Ave, Stockton, CA 95202

Google Maps Apple Maps Waze Bing Maps

Address347 E Weber Ave, Stockton, CA 95202

Phone(209) 955-0857

StyleFrench bakery

CountySan Joaquin County

Time zonePacific Time

From city center2.3 mi south

About Macaronage & Confections

Macaronage & Confections is a French bakery at 347 E Weber Ave, roughly 2.3 mi from downtown Stockton, heading south. You will also find it under cookie shops and cupcake shops in our directory.

Our Stockton directory counts 57 bakeries in total, roughly one for every 5,701 residents. Nearest alternative: La Dolce Vita Bakery and Cafe at 347 E Weber Ave, less than 0.1 mi away.

Opening hours for Macaronage & Confections are not verified in our data. A quick call to (209) 955-0857 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery, Cookie shop, and Cupcake shop
Bakeries in Stockton	57
Nearest bakery	less than 0.1 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

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 aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.
Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.

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 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.