Smallcakes – Austell, GA: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (678) 202-4478 to check today's hours. Know the hours? Send them to us.

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1355 East-West Connector, Suite 407, Austell, GA 30106

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Address1355 East-West Connector, Suite 407, Austell, GA 30106

Phone(678) 202-4478

StyleFrench bakery

CountyCobb County

Time zoneEastern Time

About Smallcakes

You will find Smallcakes at 1355 East-West Connector, Suite 407 in Austell, in the heart of Austell. Its listing also places it among cake shops and cupcake shops.

Our Austell directory counts 4 bakeries in total — about one per 2,061 people living in the city. If you want to compare, Panera Bread sits 0.5 mi from here.

We have not been able to confirm a full weekly schedule for Smallcakes yet, so calling ahead at (678) 202-4478 is the safest bet. Bakeries often sell out of popular items by early afternoon.

The brand runs 152 locations we track across the country.

At a glance

Listed as	Cake shop, Cupcake shop, and French bakery
Bakeries in Austell	4
Nearest bakery	0.5 mi
Brand locations	152

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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

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 au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.

Pain

Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.
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.

Pâtisserie

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.
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.