The French Bakery – Hilton Head Island, SC: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (843) 342-5420 to check today's hours. Know the hours? Send them to us.

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430 William Hilton Pkwy, Hilton Head Island, SC 29926

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Address430 William Hilton Pkwy, Hilton Head Island, SC 29926

Phone(843) 342-5420

StyleFrench bakery

CountyBeaufort County

Time zoneEastern Time

From city center3.5 mi northeast

About The French Bakery

You will find The French Bakery at 430 William Hilton Pkwy in Hilton Head Island, roughly 3.5 mi from downtown Hilton Head Island, heading northeast.

It is one of 16 bakeries and sweet shops we list in Hilton Head Island, roughly one for every 2,385 residents. The closest neighbour on our map is Pan Fresco Ole, 0.2 mi away.

We have not been able to confirm a full weekly schedule for The French Bakery yet, so calling ahead at (843) 342-5420 is the safest bet. Bakeries often sell out of popular items by early afternoon.

The brand runs 8 locations we track across the country.

At a glance

Listed as	French bakery
Bakeries in Hilton Head Island	16
Nearest bakery	0.2 mi
Brand locations	8

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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

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.
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

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

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.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.