La Maison – Baltimore, MD: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (410) 262-2870 to check today's hours. Know the hours? Send them to us.

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2600 North Howard Street, Baltimore, MD 21211

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Address2600 North Howard Street, Baltimore, MD 21211

Phone(410) 262-2870

StyleFrench bakery

Time zoneEastern Time

From city center1.5 mi north

About La Maison

Set at 2600 North Howard Street (21211), La Maison is a French bakery 1.5 mi north of the Baltimore city center.

It is one of 169 bakeries and sweet shops we list in Baltimore, roughly one for every 3,363 residents. Nearest alternative: Sweet 27 bakery and Cafe at 123 W 27th St, less than 0.1 mi away.

Opening hours for La Maison are not verified in our data. A quick call to (410) 262-2870 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery
Bakeries in Baltimore	169
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

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.