Boulangerie - A Proper Bakery – Kennebunk, ME: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (207) 502-7112 to check today's hours. Know the hours? Send them to us.

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5 Nasons Ct Ste 12, Kennebunk, ME 04043

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Address5 Nasons Ct Ste 12, Kennebunk, ME 04043

Phone(207) 502-7112

StyleFrench bakery

CountyYork County

Time zoneEastern Time

From city center3.1 mi northwest

About Boulangerie - A Proper Bakery

Set at 5 Nasons Ct Ste 12 (04043), Boulangerie - A Proper Bakery is a French bakery about 3.1 mi northwest of central Kennebunk. You will also find it under artisan bread & sourdough bakeries in our directory.

Kennebunk has 5 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 2,406 residents. If you want to compare, The Holy Donut sits 1.9 mi from here.

We have not been able to confirm a full weekly schedule for Boulangerie - A Proper Bakery yet, so calling ahead at (207) 502-7112 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Artisan bread bakery
Bakeries in Kennebunk	5
Nearest bakery	1.9 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

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.