Patisserie Didier Dumas – Nyack, NY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (845) 353-2031 to check today's hours. Know the hours? Send them to us.

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163 Main St, Nyack, NY 10960

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Address163 Main St, Nyack, NY 10960

Phone(845) 353-2031

StyleFrench bakery

CountyRockland County

Time zoneEastern Time

About Patisserie Didier Dumas

Set at 163 Main St (10960), Patisserie Didier Dumas is a French bakery right in the middle of Nyack.

It is one of 6 bakeries and sweet shops we list in Nyack — about one per 1,228 people living in the city. If you want to compare, Boxer Donut and Espresso Bar sits less than 0.1 mi from here.

Hours were not published with this listing. Most French bakerys in Nyack open in the early morning, but phoning (845) 353-2031 first is a good idea.

At a glance

Listed as	French bakery
Bakeries in Nyack	6
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

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.
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

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

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.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.