Henny Penny's Patisserie – Pensacola, FL: Hours & Menu

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (301) 979-0380 to check today's hours. Know the hours? Send them to us.

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4412 W Jackson St, Pensacola, FL 32506

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Address4412 W Jackson St, Pensacola, FL 32506

Phone(301) 979-0380

StyleFrench bakery

CountyEscambia County

Time zoneCentral Time

From city center3.3 mi southwest

About Henny Penny's Patisserie

Henny Penny's Patisserie is a French bakery at 4412 W Jackson St, 3.3 mi southwest of the Pensacola city center.

Pensacola has 50 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 1,078 residents. If you want to compare, Wade Cakes and Weddings LLC sits 0.8 mi from here.

We have not been able to confirm a full weekly schedule for Henny Penny's Patisserie yet, so calling ahead at (301) 979-0380 is the safest bet. Bakeries often sell out of popular items by early afternoon.

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

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.
Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.

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.