Janette & Co. Macaron and French Pastries

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (786) 542-1762 to check today's hours. Know the hours? Send them to us.

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208 Miracle Mile, Coral Gables, FL 33134

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Address208 Miracle Mile, Coral Gables, FL 33134

Phone(786) 542-1762

StyleFrench bakery

CountyMiami-Dade County

Time zoneEastern Time

About Janette & Co. Macaron and French Pastries

Janette & Co. Macaron and French Pastries is a French bakery at 208 Miracle Mile, in the heart of Coral Gables. Its listing also places it among cookie shops.

It is one of 33 bakeries and sweet shops we list in Coral Gables — about one per 1,527 people living in the city. Nearest alternative: Einstein Bros. Bagels at 202 Miracle Mile, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Janette & Co. Macaron and French Pastries yet, so calling ahead at (786) 542-1762 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 Coral Gables	33
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

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

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.
Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.

Pâtisserie

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.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.
OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.