The Country Bakeress – Pittsboro, NC: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (919) 606-8111 to check today's hours. Know the hours? Send them to us.

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200 Sanford Rd Ste 9, Pittsboro, NC 27312

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Address200 Sanford Rd Ste 9, Pittsboro, NC 27312

Phone(919) 606-8111

StyleFrench bakery

CountyChatham County

Time zoneEastern Time

About The Country Bakeress

You will find The Country Bakeress at 200 Sanford Rd Ste 9 in Pittsboro, close to the center of Pittsboro. Its listing also places it among cake shops.

Pittsboro has 8 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 624 residents. If you want to compare, Michael’s Breads sits less than 0.1 mi from here.

Hours were not published with this listing. Most French bakerys in Pittsboro open in the early morning, but phoning (919) 606-8111 first is a good idea.

At a glance

Listed as	Cake shop and French bakery
Bakeries in Pittsboro	8
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

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

Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.
Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.
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.