La Brioche True Food – Madison, WI: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (608) 233-3388 to check today's hours. Know the hours? Send them to us.

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2862 University Ave, Madison, WI 53705

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Address2862 University Ave, Madison, WI 53705

Phone(608) 233-3388

StyleFrench bakery

CountyDane County

Time zoneCentral Time

From city center2.3 mi west

Wheelchair accessYes

About La Brioche True Food

La Brioche True Food serves Madison from 2862 University Ave, 2.3 mi west of the Madison city center.

It is one of 59 bakeries and sweet shops we list in Madison, roughly one for every 4,836 residents. The closest neighbour on our map is Bagels Forever, 0.1 mi away.

We have not been able to confirm a full weekly schedule for La Brioche True Food yet, so calling ahead at (608) 233-3388 is the safest bet. Bakeries often sell out of popular items by early afternoon.

Wheelchair users should find step-free access.

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 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.
Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.

Pâtisserie

OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.
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.