Emma's Patisserie – Ocala, FL: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (352) 414-7866 to check today's hours. Know the hours? Send them to us.

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8510 NW 17th Lane Ste 120, Ocala, FL 34482

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Address8510 NW 17th Lane Ste 120, Ocala, FL 34482

Phone(352) 414-7866

StyleFrench bakery

CountyMarion County

Time zoneEastern Time

From city center6.2 mi northwest

About Emma's Patisserie

Emma's Patisserie serves Ocala from 8510 NW 17th Lane Ste 120, about 6.2 mi northwest of central Ocala. You will also find it under cake shops in our directory.

It is one of 22 bakeries and sweet shops we list in Ocala, which works out to one bakery per 3,193 residents. Nearest alternative: Nothing Bundt Cakes at 3411 SW 36th Terrace Ste 2, 5.9 mi away.

Opening hours for Emma's Patisserie are not verified in our data. A quick call to (352) 414-7866 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery and Cake shop
Bakeries in Ocala	22
Nearest bakery	5.9 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

Croissant au BeurreAn all-butter croissant with a honeycombed interior, shattering crust, and deep caramelized color from a long, slow proof.
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.

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

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.