Alchemy Macarons – Rogers, AR: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (479) 502-4000 to check today's hours. Know the hours? Send them to us.

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2203 S Promenade Blvd, Rogers, AR 72758

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Address2203 S Promenade Blvd, Rogers, AR 72758

Phone(479) 502-4000

StyleFrench bakery

CountyBenton County

Time zoneCentral Time

From city center3.0 mi southwest

About Alchemy Macarons

Alchemy Macarons is a French bakery at 2203 S Promenade Blvd, 3.0 mi southwest of the Rogers city center. Its listing also places it among cookie shops.

Rogers has 32 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 2,364 residents. If you want to compare, Great American Cookies sits less than 0.1 mi from here.

We have not been able to confirm a full weekly schedule for Alchemy Macarons yet, so calling ahead at (479) 502-4000 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Rogers	32
Nearest bakery	less than 0.1 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

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

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

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.
Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.