Sweet Velvet Macarons – Camp Hill, PA: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (717) 345-9229 to check today's hours. Know the hours? Send them to us.

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1801 Market St, Camp Hill, PA 17011

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Address1801 Market St, Camp Hill, PA 17011

Phone(717) 345-9229

StyleFrench bakery

CountyCumberland County

Time zoneEastern Time

From city center0.4 mi east

About Sweet Velvet Macarons

Sweet Velvet Macarons serves Camp Hill from 1801 Market St, roughly 0.4 mi from downtown Camp Hill, heading east. Its listing also places it among cookie shops.

Camp Hill has 11 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 748 residents. If you want to compare, The Pennsylvania Bakery sits 0.1 mi from here.

Opening hours for Sweet Velvet Macarons are not verified in our data. A quick call to (717) 345-9229 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Camp Hill	11
Nearest bakery	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

Pain au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.
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.

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 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.