Maison Mouret – Lowell, AR: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (479) 563-1163 to check today's hours. Know the hours? Send them to us.

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320 N Bloomington St B, Lowell, AR 72745

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Address320 N Bloomington St B, Lowell, AR 72745

Phone(479) 563-1163

StyleFrench bakery

CountyBenton County

Time zoneCentral Time

From city center0.3 mi

About Maison Mouret

You will find Maison Mouret at 320 N Bloomington St B in Lowell, right in the middle of Lowell.

Our Lowell directory counts 5 bakeries in total, roughly one for every 2,314 residents. The closest neighbour on our map is Love's Donut, 0.2 mi away.

Hours were not published with this listing. Most French bakerys in Lowell open in the early morning, but phoning (479) 563-1163 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

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 au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.

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

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.
Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.