The Mershon’s Macarons – Ankeny, IA: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (515) 735-2174 to check today's hours. Know the hours? Send them to us.

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713 NW Beechwood St, Ankeny, IA 50023

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Address713 NW Beechwood St, Ankeny, IA 50023

Phone(515) 735-2174

StyleFrench bakery

CountyPolk County

Time zoneCentral Time

From city center2.2 mi northwest

About The Mershon’s Macarons

The Mershon’s Macarons is a French bakery at 713 NW Beechwood St, roughly 2.2 mi from downtown Ankeny, heading northwest. You will also find it under cookie shops in our directory.

Our Ankeny directory counts 26 bakeries in total — about one per 2,951 people living in the city. If you want to compare, Daylight Donuts sits 0.5 mi from here.

Opening hours for The Mershon’s Macarons are not verified in our data. A quick call to (515) 735-2174 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Ankeny	26
Nearest bakery	0.5 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

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.