Encore Desserts – Wilmington, NC: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (407) 405-8797 to check today's hours. Know the hours? Send them to us.

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801 N 4th St #305, Wilmington, NC 28401

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Address801 N 4th St #305, Wilmington, NC 28401

Phone(407) 405-8797

StyleFrench bakery

CountyNew Hanover County

Time zoneEastern Time

From city center3.6 mi west

About Encore Desserts

You will find Encore Desserts at 801 N 4th St #305 in Wilmington, roughly 3.6 mi from downtown Wilmington, heading west. You will also find it under cake shops in our directory.

Our Wilmington directory counts 56 bakeries in total, roughly one for every 2,237 residents. If you want to compare, The Jelly Cabinet sits 0.2 mi from here.

Hours were not published with this listing. Most French bakerys in Wilmington open in the early morning, but phoning (407) 405-8797 first is a good idea.

At a glance

Listed as	Cake shop and French bakery
Bakeries in Wilmington	56
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

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.
Brioche à TêteFluted brioche with a little topknot, rich with eggs and butter, yielding a golden, faintly sweet crumb.

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 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.