liansss Macarons – Santa Clarita, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (661) 755-4045 to check today's hours. Know the hours? Send them to us.

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18836 Soledad Canyon Rd, Santa Clarita, CA 91351

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Address18836 Soledad Canyon Rd, Santa Clarita, CA 91351

Phone(661) 755-4045

StyleFrench bakery

CountyLos Angeles County

Time zonePacific Time

From city center3.9 mi east

About liansss Macarons

liansss Macarons is a French bakery at 18836 Soledad Canyon Rd, roughly 3.9 mi from downtown Santa Clarita, heading east. Its listing also places it among cookie shops.

Our Santa Clarita directory counts 40 bakeries in total, which works out to one bakery per 5,729 residents. Nearest alternative: Dangling Carrot Confections at 18836 Soledad Canyon Rd, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Santa Clarita open in the early morning, but phoning (661) 755-4045 first is a good idea.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Santa Clarita	40
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

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

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

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.