Balthazar Boulangerie – New York, NY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (212) 965-1785 to check today's hours. Know the hours? Send them to us.

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80 Spring St, New York, NY 10012

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Address80 Spring St, New York, NY 10012

Phone(212) 965-1785

StyleFrench bakery

CountyNew York County

Time zoneEastern Time

From city center1.6 mi southwest

About Balthazar Boulangerie

Set at 80 Spring St (10012), Balthazar Boulangerie is a French bakery about 1.6 mi southwest of central New York. Besides being a French bakery, it is also listed as artisan bread bakery.

New York has 1,497 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 5,663 residents. Nearest alternative: Baked By Melissa at 63 Spring St, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in New York open in the early morning, but phoning (212) 965-1785 first is a good idea.

At a glance

Listed as	French bakery and Artisan bread bakery
Bakeries in New York	1,497
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 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.
Brioche à TêteFluted brioche with a little topknot, rich with eggs and butter, yielding a golden, faintly sweet crumb.

Pain

Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.
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.

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.