The Macaron Chef – Fort Walton Beach, FL: Hours & Menu

Opening hours

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Opening hours have not been published for this bakery yet. Call (850) 855-2134 to check today's hours. Know the hours? Send them to us.

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119 Racetrack Rd Nw Ste 119b, Fort Walton Beach, FL 32547

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Address119 Racetrack Rd Nw Ste 119b, Fort Walton Beach, FL 32547

Phone(850) 855-2134

StyleFrench bakery

CountyOkaloosa County

Time zoneCentral Time

From city center0.8 mi northwest

About The Macaron Chef

Set at 119 Racetrack Rd Nw Ste 119b (32547), The Macaron Chef is a French bakery 0.8 mi northwest of the Fort Walton Beach city center. You will also find it under cookie shops in our directory.

Fort Walton Beach has 18 places on our map that bake or sell fresh pastry, and this is one of them — about one per 1,177 people living in the city. Nearest alternative: Queen of Flavor at 119B Racetrack Rd NW #119B, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Fort Walton Beach open in the early morning, but phoning (850) 855-2134 first is a good idea.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Fort Walton Beach	18
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

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

Pain

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.
Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.

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.