Miel Bon Bons Patisserie & Confiserie – Durham, NC: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (919) 237-3358 to check today's hours. Know the hours? Send them to us.

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2514 University Dr #14, Durham, NC 27707

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Address2514 University Dr #14, Durham, NC 27707

Phone(919) 237-3358

StyleFrench bakery

CountyDurham County

Time zoneEastern Time

From city center0.6 mi south

About Miel Bon Bons Patisserie & Confiserie

Set at 2514 University Dr #14 (27707), Miel Bon Bons Patisserie & Confiserie is a French bakery about 0.6 mi south of central Durham.

It is one of 76 bakeries and sweet shops we list in Durham, roughly one for every 3,972 residents. The closest neighbour on our map is Guglhupf Bakery, 0.4 mi away.

Opening hours for Miel Bon Bons Patisserie & Confiserie are not verified in our data. A quick call to (919) 237-3358 before you go saves a wasted trip, especially on holidays.

What to order

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

Full menu

Viennoiserie

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.
Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.

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

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