Zeal Patisserie – Tucson, AZ: Hours, Menu & Directions

Opening hours

Mountain Standard Time (Arizona)

Opening hours have not been published for this bakery yet. Call (520) 372-8643 to check today's hours. Know the hours? Send them to us.

Tap for directions

1525 N Wilmot Rd, Tucson, AZ 85712

Google Maps Apple Maps Waze Bing Maps

Address1525 N Wilmot Rd, Tucson, AZ 85712

Phone(520) 372-8643

StyleFrench bakery

CountyPima County

Time zoneMountain Standard Time (Arizona)

From city center5.2 mi east

About Zeal Patisserie

Set at 1525 N Wilmot Rd (85712), Zeal Patisserie is a French bakery roughly 5.2 mi from downtown Tucson, heading east.

Our Tucson directory counts 105 bakeries in total — about one per 5,276 people living in the city. If you want to compare, Bubbe's Bagels sits 0.3 mi from here.

Opening hours for Zeal Patisserie are not verified in our data. A quick call to (520) 372-8643 before you go saves a wasted trip, especially on holidays.

What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

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.
Croissant au BeurreAn all-butter croissant with a honeycombed interior, shattering crust, and deep caramelized color from a long, slow proof.

Pain

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.
Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.

Pâtisserie

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.
Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.