Cookie Co Georgetown – Georgetown, TX: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (512) 591-1233 to check today's hours. Know the hours? Send them to us.

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1500 Rivery Blvd Ste 310, Georgetown, TX 78628

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Address1500 Rivery Blvd Ste 310, Georgetown, TX 78628

Phone(512) 591-1233

StyleFrench bakery

CountyWilliamson County

Time zoneCentral Time

From city center0.9 mi north

About Cookie Co Georgetown

Cookie Co Georgetown serves Georgetown from 1500 Rivery Blvd Ste 310, roughly 0.9 mi from downtown Georgetown, heading north. Its listing also places it among cookie shops and cake shops.

Georgetown has 27 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 3,753 residents. If you want to compare, Woops! Bakeshop sits less than 0.1 mi from here.

We have not been able to confirm a full weekly schedule for Cookie Co Georgetown yet, so calling ahead at (512) 591-1233 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Cookie shop, Cake shop, and French bakery
Bakeries in Georgetown	27
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

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

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

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.
OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.