Croissants Bistro and Bakery – Myrtle Beach, SC: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (843) 448-2253 to check today's hours. Know the hours? Send them to us.

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8014 N Kings Hwy, Myrtle Beach, SC 29572

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Address8014 N Kings Hwy, Myrtle Beach, SC 29572

Phone(843) 448-2253

StyleFrench bakery

CountyHorry County

Time zoneEastern Time

From city center7.7 mi east

About Croissants Bistro and Bakery

You will find Croissants Bistro and Bakery at 8014 N Kings Hwy in Myrtle Beach, about 7.7 mi east of central Myrtle Beach. You will also find it under bakery cafés in our directory.

Our Myrtle Beach directory counts 40 bakeries in total — about one per 1,013 people living in the city. Nearest alternative: Bagel Port Cafe & Deli at 9666 N Kings Highway, 2.1 mi away.

We have not been able to confirm a full weekly schedule for Croissants Bistro and Bakery yet, so calling ahead at (843) 448-2253 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Bakery café
Bakeries in Myrtle Beach	40
Nearest bakery	2.1 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

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.
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

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

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.
Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.