Check out our Sunday brunch ... We serve from 9am until 3pm but we are open until 4pm.
Our most popular dish is our eggs benedict: two poached eggs on top of cheese biscuits and drizzled with homemade Hollandaise sauce. The sauce contains egg yolks, butter, lemon juice and a dash of cayenne pepper.
How about a slice of our French Omelet?
Taste the world through our baked goods!
We specialize in traditional bread and pastries from around the world.
309 East Third Street Bloomington, IN 47401
We serve lunch starting at 11am. Besides our focaccia bread which is available as plain (very vegan), herb/cheese (dried basil/Parmesan cheese), dried tomato and olive (Kalamaka olives mixed in the dough), we are now serving panini everyday, including muffulleta. Pulled pork and Cuban sandwiches are only served on Fridays.
We also cater and our typical customers order the half-focaccia sandwich, salad and cookie combination. For large orders (more than 10 sandwiches), please call before 4 pm the day before so that we can add the dough requirement to our production.
Follow us on twitter @sclairebakery to see our food truck schedule and specials at the bakery.
One last Saturday for us at the Farmers' market -- Nov 30 (Christmas market) from 10am to 3pm.
Our Saturday brunch starts December 7. The hours for Saturday and Sunday brunch will be from
9am till 3pm with the bakery closing at 4pm.
Bakery schedule: Monday (closed)
Tues-Fri (7am-6pm); Sat starting 12/7 (9am-4pm); Sun (9am-4pm)
Gluten-free sandwich & cookies on Fridays
(pictured on this page
with turkey, spinach,
pesto, and mozarella).
We are in the process of testing our gluten-free version of our focaccia roll using our own gluten-free flour mix. Take a sample at Farmers' Market on Saturdays.
Muffulleta is a New Orleans sandwich made with baguette roll or French bread, liberally covered with olive salad and then topped with ham, salame, provolone and mozzarella cheeses. The sanchwich is then pressed and toasted in our panini grill.
Picture shown: 10 layers of omelet filled with vegetarian topping. zucchini, eggplant, bell peppers, portabello mushroom, and all kinds of cheeses.
Our bread and pastries are baked daily. We only produce for the day and when we sell out early, it is difficult to produce more. Yeast bread takes about 3 hours to roll out into edible product.
Whatever is left over for the day is given to homeless shelters in Bloomington.
Special this Sunday:
Vegetarian Tex-Mex omelette (soy chorizo with bell peppers, onions, Monterrey Jack/Colby cheese, jalapeno & salsa, opt
Stuffed French toast (brioche or challah) with pumpkin pastry cream & chocolate ganache
Stuffed French toast (chocolate bread) with cream cheese & cherry compote.