Paris Bagette America – Ridgefield Park, NJ: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (201) 641-1800 to check today's hours. Know the hours? Send them to us.

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295 Bergen Tpke, Ridgefield Park, NJ 07660

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Address295 Bergen Tpke, Ridgefield Park, NJ 07660

Phone(201) 641-1800

StyleFrench bakery

CountyBergen County

Time zoneEastern Time

From city center0.9 mi south

About Paris Bagette America

Set at 295 Bergen Tpke (07660), Paris Bagette America is a French bakery roughly 0.9 mi from downtown Ridgefield Park, heading south.

Ridgefield Park has 7 places on our map that bake or sell fresh pastry, and this is one of them — about one per 1,914 people living in the city. If you want to compare, Baked Meringue sits 0.7 mi from here.

We have not been able to confirm a full weekly schedule for Paris Bagette America yet, so calling ahead at (201) 641-1800 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery
Bakeries in Ridgefield Park	7
Nearest bakery	0.7 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

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 au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.

Pain

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.
Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.
Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.

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.