la Madeleine – Albuquerque, NM: Hours, Menu & Directions

Opening hours

Mountain Time

Opening hours have not been published for this bakery yet. Call (505) 274-7555 to check today's hours. Know the hours? Send them to us.

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2110 Louisiana Blvd NE, Albuquerque, NM 87110

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Address2110 Louisiana Blvd NE, Albuquerque, NM 87110

Phone(505) 274-7555

StyleFrench bakery

CountyBernalillo County

Time zoneMountain Time

From city center2.2 mi east

About la Madeleine

la Madeleine serves Albuquerque from 2110 Louisiana Blvd NE, roughly 2.2 mi from downtown Albuquerque, heading east.

Albuquerque has 120 places on our map that bake or sell fresh pastry, and this is one of them — about one per 4,669 people living in the city. Nearest alternative: Cookies By Design at 2125 Louisiana Blvd Ne Ste 170, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for la Madeleine yet, so calling ahead at (505) 274-7555 is the safest bet. Bakeries often sell out of popular items by early afternoon.

This is one of 24 locations of the same brand in our directory.

At a glance

Listed as	French bakery
Bakeries in Albuquerque	120
Nearest bakery	less than 0.1 mi
Brand locations	24

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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

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

Baguette TraditionMade only from flour, water, salt, and leaven, with a crackly crust, irregular holes, and a creamy, wheaty crumb.
Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.
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.

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.