Butterlow Cafe & Patisserie – Fredonia, NY: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (716) 672-2163 to check today's hours. Know the hours? Send them to us.

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31 E Main Rd, Fredonia, NY 14063

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Address31 E Main Rd, Fredonia, NY 14063

Phone(716) 672-2163

StyleFrench bakery

CountyChautauqua County

Time zoneEastern Time

About Butterlow Cafe & Patisserie

Butterlow Cafe & Patisserie is a French bakery at 31 E Main Rd, in the heart of Fredonia. Its listing also places it among bakery cafés.

Fredonia has 5 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 1,859 residents. If you want to compare, Upper Crust Wellness Cafe sits less than 0.1 mi from here.

Hours were not published with this listing. Most French bakerys in Fredonia open in the early morning, but phoning (716) 672-2163 first is a good idea.

At a glance

Listed as	French bakery and Bakery café
Bakeries in Fredonia	5
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

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

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.