Viva Macarons & Viva Bread – Indian Land, SC: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (504) 621-2201 to check today's hours. Know the hours? Send them to us.

Tap for directions

1033 Ansley Park Dr, Indian Land, SC 29707

Google Maps Apple Maps Waze Bing Maps

Address1033 Ansley Park Dr, Indian Land, SC 29707

Phone(504) 621-2201

StyleFrench bakery

CountyLancaster County

Time zoneEastern Time

From city center0.5 mi east

About Viva Macarons & Viva Bread

Viva Macarons & Viva Bread serves Indian Land from 1033 Ansley Park Dr, about 0.5 mi east of central Indian Land. Its listing also places it among cookie shops and artisan bread & sourdough bakeries.

Indian Land has 6 places on our map that bake or sell fresh pastry, and this is one of them. The closest neighbour on our map is B'zzz Cakes, 0.8 mi away.

Opening hours for Viva Macarons & Viva Bread are not verified in our data. A quick call to (504) 621-2201 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery, Cookie shop, and Artisan bread bakery
Bakeries in Indian Land	6
Nearest bakery	0.8 mi

Suggest an edit

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

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.
OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.
Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.