Brioche Doree – Plattekill, NY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (845) 564-5160 to check today's hours. Know the hours? Send them to us.

Tap for directions

NY Thruway, I-87 Mile Post 65 Northbound, Plattekill, NY 12568

Google Maps Apple Maps Waze Bing Maps

AddressNY Thruway, I-87 Mile Post 65 Northbound, Plattekill, NY 12568

Phone(845) 564-5160

StyleFrench bakery

CountyOrange County

Time zoneEastern Time

About Brioche Doree

Brioche Doree serves Plattekill from NY Thruway, I-87 Mile Post 65 Northbound, close to the center of Plattekill.

Hours were not published with this listing. Most French bakerys in Plattekill open in the early morning, but phoning (845) 564-5160 first is a good idea.

This is one of 6 locations of the same brand in our directory.

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

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.
Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.