Jun's Macaron Gelato – Hoboken, NJ: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (201) 420-0204 to check today's hours. Know the hours? Send them to us.

Tap for directions

410 Washington St, Hoboken, NJ 07030

Google Maps Apple Maps Waze Bing Maps

Address410 Washington St, Hoboken, NJ 07030

Phone(201) 420-0204

StyleFrench bakery

CountyHudson County

Time zoneEastern Time

About Jun's Macaron Gelato

Jun's Macaron Gelato is a French bakery at 410 Washington St, in the heart of Hoboken. Besides being a French bakery, it is also listed as cookie shop.

Hoboken has 27 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 2,191 residents. Nearest alternative: Old German Bakery at 332 Washington St, less than 0.1 mi away.

Opening hours for Jun's Macaron Gelato are not verified in our data. A quick call to (201) 420-0204 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Hoboken	27
Nearest bakery	less than 0.1 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

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.