Bonne Vie Macarons – Lafayette, LA: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (337) 534-0425 to check today's hours. Know the hours? Send them to us.

Tap for directions

607 Kaliste Saloom Rd Ste A, Lafayette, LA 70508

Google Maps Apple Maps Waze Bing Maps

Address607 Kaliste Saloom Rd Ste A, Lafayette, LA 70508

Phone(337) 534-0425

StyleFrench bakery

CountyLafayette Parish

Time zoneCentral Time

From city center1.3 mi southeast

About Bonne Vie Macarons

You will find Bonne Vie Macarons at 607 Kaliste Saloom Rd Ste A in Lafayette, 1.3 mi southeast of the Lafayette city center. Its listing also places it among cookie shops.

It is one of 62 bakeries and sweet shops we list in Lafayette — about one per 1,972 people living in the city. The closest neighbour on our map is Lucia Bakehouse, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Bonne Vie Macarons yet, so calling ahead at (337) 534-0425 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Lafayette	62
Nearest bakery	less than 0.1 mi

Suggest an edit

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

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.