Le Patisserie – Skokie, IL: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (847) 675-7715 to check today's hours. Know the hours? Send them to us.

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3455 Dempster St, Skokie, IL 60076

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Address3455 Dempster St, Skokie, IL 60076

Phone(847) 675-7715

StyleFrench bakery

CountyCook County

Time zoneCentral Time

From city center1.7 mi east

About Le Patisserie

You will find Le Patisserie at 3455 Dempster St in Skokie, roughly 1.7 mi from downtown Skokie, heading east.

It is one of 22 bakeries and sweet shops we list in Skokie, which works out to one bakery per 2,993 residents. Nearest alternative: Ovy Bakery at 3445A Dempster St, less than 0.1 mi away.

Opening hours for Le Patisserie are not verified in our data. A quick call to (847) 675-7715 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery
Bakeries in Skokie	22
Nearest bakery	less than 0.1 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

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

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.
Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.
Tarte au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.