Logan’s Layers Croissanterie – Clarksville, AR: Hours & Menu

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (707) 845-6065 to check today's hours. Know the hours? Send them to us.

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101 N Johnson St, Clarksville, AR 72830

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Address101 N Johnson St, Clarksville, AR 72830

Phone(707) 845-6065

StyleFrench bakery

CountyJohnson County

Time zoneCentral Time

From city center0.5 mi west

About Logan’s Layers Croissanterie

Logan’s Layers Croissanterie is a French bakery at 101 N Johnson St, about 0.5 mi west of central Clarksville.

Our Clarksville directory counts 5 bakeries in total, roughly one for every 1,921 residents. Nearest alternative: Delicioso Cupcakery and Coffee Shop at 117 S College Ave, 0.2 mi away.

Hours were not published with this listing. Most French bakerys in Clarksville open in the early morning, but phoning (707) 845-6065 first is a good idea.

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 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.
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.

Pâtisserie

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.
Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.