Amélie's French Bakery & Café – Rock Hill, SC: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (803) 403-9409 to check today's hours. Know the hours? Send them to us.

Tap for directions

157 E Main St, Rock Hill, SC 29730

Google Maps Apple Maps Waze Bing Maps

Address157 E Main St, Rock Hill, SC 29730

Phone(803) 403-9409

StyleFrench bakery

CountyYork County

Time zoneEastern Time

From city center1.3 mi south

About Amélie's French Bakery & Café

Amélie's French Bakery & Café serves Rock Hill from 157 E Main St, 1.3 mi south of the Rock Hill city center. Its listing also places it among bakery cafés.

It is one of 20 bakeries and sweet shops we list in Rock Hill, roughly one for every 3,790 residents. If you want to compare, Amelie's sits less than 0.1 mi from here.

Opening hours for Amélie's French Bakery & Café are not verified in our data. A quick call to (803) 403-9409 before you go saves a wasted trip, especially on holidays.

The brand runs 5 locations we track across the country.

At a glance

Listed as	French bakery and Bakery café
Bakeries in Rock Hill	20
Nearest bakery	less than 0.1 mi
Brand locations	5

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

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

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 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.
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.