Julienne's Macarons – Woodbridge, VA: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (703) 303-3501 to check today's hours. Know the hours? Send them to us.

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2700 Potomac Mills Cir, Woodbridge, VA 22192

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Address2700 Potomac Mills Cir, Woodbridge, VA 22192

Phone(703) 303-3501

StyleFrench bakery

CountyPrince William County

Time zoneEastern Time

About Julienne's Macarons

Julienne's Macarons serves Woodbridge from 2700 Potomac Mills Cir, right in the middle of Woodbridge. Besides being a French bakery, it is also listed as cookie shop.

Woodbridge has 21 places on our map that bake or sell fresh pastry, and this is one of them. The closest neighbour on our map is TOUS les JOURS Bakery Café - Woodbridge, 0.5 mi away.

Hours were not published with this listing. Most French bakerys in Woodbridge open in the early morning, but phoning (703) 303-3501 first is a good idea.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Woodbridge	21
Nearest bakery	0.5 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 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.
Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.
Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.

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.