Voila Macarons – Peoria, IL: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (309) 550-4406 to check today's hours. Know the hours? Send them to us.

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7316 N University St, Peoria, IL 61614

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Address7316 N University St, Peoria, IL 61614

Phone(309) 550-4406

StyleFrench bakery

CountyPeoria County

Time zoneCentral Time

From city center3.5 mi north

About Voila Macarons

Set at 7316 N University St (61614), Voila Macarons is a French bakery 3.5 mi north of the Peoria city center. You will also find it under cookie shops in our directory.

It is one of 21 bakeries and sweet shops we list in Peoria, which works out to one bakery per 5,319 residents. If you want to compare, Divine Design Wedding Cakes sits 1.0 mi from here.

We have not been able to confirm a full weekly schedule for Voila Macarons yet, so calling ahead at (309) 550-4406 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 Peoria	21
Nearest bakery	1.0 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

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

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