Macaronik – North Liberty, IA: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (319) 621-1208 to check today's hours. Know the hours? Send them to us.

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1457 Burr Dr, North Liberty, IA 52317

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Address1457 Burr Dr, North Liberty, IA 52317

Phone(319) 621-1208

StyleFrench bakery

CountyJohnson County

Time zoneCentral Time

From city center1.3 mi south

About Macaronik

You will find Macaronik at 1457 Burr Dr in North Liberty, 1.3 mi south of the North Liberty city center. You will also find it under cookie shops in our directory.

It is one of 8 bakeries and sweet shops we list in North Liberty — about one per 2,738 people living in the city. If you want to compare, Andy's Pastry Shop sits 0.2 mi from here.

Opening hours for Macaronik are not verified in our data. A quick call to (319) 621-1208 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in North Liberty	8
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

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.
Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.

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

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.