Paris Bakery – Arlington, TX: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (817) 275-5275 to check today's hours. Know the hours? Send them to us.

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807 W Park Row Dr Ste A, Arlington, TX 76013

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Address807 W Park Row Dr Ste A, Arlington, TX 76013

Phone(817) 275-5275

StyleFrench bakery

CountyTarrant County

Time zoneCentral Time

From city center1.7 mi north

About Paris Bakery

Paris Bakery serves Arlington from 807 W Park Row Dr Ste A, about 1.7 mi north of central Arlington.

Arlington has 98 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 4,119 residents. Nearest alternative: Donut Land at 1503 S Cooper St, 0.1 mi away.

We have not been able to confirm a full weekly schedule for Paris Bakery yet, so calling ahead at (817) 275-5275 is the safest bet. Bakeries often sell out of popular items by early afternoon.

This is one of 21 locations of the same brand in our directory.

At a glance

Listed as	French bakery
Bakeries in Arlington	98
Nearest bakery	0.1 mi
Brand locations	21

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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

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.