Hummingbird Macarons & Desserts – Norfolk, VA: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (757) 622-7757 to check today's hours. Know the hours? Send them to us.

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501 Botetourt St, Norfolk, VA 23510

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Address501 Botetourt St, Norfolk, VA 23510

Phone(757) 622-7757

StyleFrench bakery

CountyNorfolk

Time zoneEastern Time

From city center1.3 mi south

About Hummingbird Macarons & Desserts

Set at 501 Botetourt St (23510), Hummingbird Macarons & Desserts is a French bakery roughly 1.3 mi from downtown Norfolk, heading south. Besides being a French bakery, it is also listed as cookie shop.

Our Norfolk directory counts 44 bakeries in total, roughly one for every 5,252 residents. If you want to compare, Rowena's sits 0.2 mi from here.

We have not been able to confirm a full weekly schedule for Hummingbird Macarons & Desserts yet, so calling ahead at (757) 622-7757 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Norfolk	44
Nearest bakery	0.2 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

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 aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.
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.

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

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.
Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.