Tart Tart Bakery – Mineola, NY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (646) 671-1735 to check today's hours. Know the hours? Send them to us.

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52 Jericho Turnpike Floor 1, Mineola, NY 11501

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Address52 Jericho Turnpike Floor 1, Mineola, NY 11501

Phone(646) 671-1735

StyleFrench bakery

CountyNassau County

Time zoneEastern Time

About Tart Tart Bakery

You will find Tart Tart Bakery at 52 Jericho Turnpike Floor 1 in Mineola, close to the center of Mineola. Besides being a French bakery, it is also listed as pie shop and cake shop.

Our Mineola directory counts 7 bakeries in total — about one per 3,044 people living in the city. The closest neighbour on our map is Bakers of All Nations, 0.2 mi away.

We have not been able to confirm a full weekly schedule for Tart Tart Bakery yet, so calling ahead at (646) 671-1735 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Pie shop, Cake shop, and French bakery
Bakeries in Mineola	7
Nearest bakery	0.2 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

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

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.