Cakes I Make – Lorain, OH: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (440) 246-4417 to check today's hours. Know the hours? Send them to us.

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1153 W 8th St, Lorain, OH 44052

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Address1153 W 8th St, Lorain, OH 44052

Phone(440) 246-4417

StyleFrench bakery

CountyLorain County

Time zoneEastern Time

From city center0.3 mi

About Cakes I Make

Cakes I Make is a French bakery at 1153 W 8th St, in the heart of Lorain. Besides being a French bakery, it is also listed as cake shop.

It is one of 9 bakeries and sweet shops we list in Lorain, which works out to one bakery per 7,306 residents. Nearest alternative: Sharon Bakery at 710 Broadway, 0.5 mi away.

Hours were not published with this listing. Most French bakerys in Lorain open in the early morning, but phoning (440) 246-4417 first is a good idea.

At a glance

Listed as	Cake shop and French bakery
Bakeries in Lorain	9
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

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.
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

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

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.