La Brioche – Jackson, MS: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (601) 988-2299 to check today's hours. Know the hours? Send them to us.

Tap for directions

2906 N State St, Jackson, MS 39216

Google Maps Apple Maps Waze Bing Maps

Address2906 N State St, Jackson, MS 39216

Phone(601) 988-2299

StyleFrench bakery

CountyHinds County

Time zoneCentral Time

About La Brioche

You will find La Brioche at 2906 N State St in Jackson, close to the center of Jackson.

Our Jackson directory counts 21 bakeries in total, which works out to one bakery per 6,736 residents. If you want to compare, Campbell's Bakery sits less than 0.1 mi from here.

Opening hours for La Brioche are not verified in our data. A quick call to (601) 988-2299 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery
Bakeries in Jackson	21
Nearest bakery	less than 0.1 mi

Suggest an edit

What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

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 aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.

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

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.