Tea Cake French Bakery & Tea Room – Houston, TX: Hours & Menu

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (281) 893-6869 to check today's hours. Know the hours? Send them to us.

Tap for directions

820 Cypress Creek Pkwy, Houston, TX 77090

Google Maps Apple Maps Waze Bing Maps

Address820 Cypress Creek Pkwy, Houston, TX 77090

Phone(281) 893-6869

StyleFrench bakery

CountyHarris County

Time zoneCentral Time

From city center18 mi north

About Tea Cake French Bakery & Tea Room

Tea Cake French Bakery & Tea Room is a French bakery at 820 Cypress Creek Pkwy, 18 mi north of the Houston city center. Its listing also places it among cake shops.

It is one of 891 bakeries and sweet shops we list in Houston, roughly one for every 2,683 residents. If you want to compare, La Exquisita Cuban Bakery sits 0.2 mi from here.

We have not been able to confirm a full weekly schedule for Tea Cake French Bakery & Tea Room yet, so calling ahead at (281) 893-6869 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Cake shop
Bakeries in Houston	891
Nearest bakery	0.2 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

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.
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

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

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.