Choc O Pain French Bakery and Café

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (201) 420-7111 to check today's hours. Know the hours? Send them to us.

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330-332 Palisade Ave, Jersey City, NJ 07307

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Address330-332 Palisade Ave, Jersey City, NJ 07307

Phone(201) 420-7111

StyleFrench bakery

CountyHudson County

Time zoneEastern Time

From city center1.1 mi north

About Choc O Pain French Bakery and Café

Choc O Pain French Bakery and Café is a French bakery at 330-332 Palisade Ave, about 1.1 mi north of central Jersey City. Besides being a French bakery, it is also listed as bakery café.

Our Jersey City directory counts 60 bakeries in total. The closest neighbour on our map is Baking Mama, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Choc O Pain French Bakery and Café yet, so calling ahead at (201) 420-7111 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Bakery café
Bakeries in Jersey City	60
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

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.
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.