Shero Cakes – Flushing, NY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (718) 690-8066 to check today's hours. Know the hours? Send them to us.

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13668 Roosevelt Ave # S809, Flushing, NY 11354

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Address13668 Roosevelt Ave # S809, Flushing, NY 11354

Phone(718) 690-8066

StyleFrench bakery

CountyQueens County

Time zoneEastern Time

About Shero Cakes

Shero Cakes is a French bakery at 13668 Roosevelt Ave # S809, close to the center of Flushing. You will also find it under cake shops in our directory.

It is one of 67 bakeries and sweet shops we list in Flushing. The closest neighbour on our map is Maxin Bakery, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Flushing open in the early morning, but phoning (718) 690-8066 first is a good idea.

At a glance

Listed as	Cake shop and French bakery
Bakeries in Flushing	67
Nearest bakery	less than 0.1 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

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.