Renee's French Bakery – The Villages, FL: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (352) 571-5093 to check today's hours. Know the hours? Send them to us.

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2754 Brownwood Blvd, The Villages, FL 32163

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Address2754 Brownwood Blvd, The Villages, FL 32163

Phone(352) 571-5093

StyleFrench bakery

CountySumter County

Time zoneEastern Time

From city center3.1 mi southwest

About Renee's French Bakery

Renee's French Bakery serves The Villages from 2754 Brownwood Blvd, 3.1 mi southwest of the The Villages city center.

The Villages has 5 places on our map that bake or sell fresh pastry, and this is one of them. Nearest alternative: Crumbl at 5546 Seven Mile Dr, 1.6 mi away.

Hours were not published with this listing. Most French bakerys in The Villages open in the early morning, but phoning (352) 571-5093 first is a good idea.

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 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.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.