Cookies & Cupcake By Design – Champaign, IL: Hours & Menu

Opening hours

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902 Meijer Dr, Unit, Champaign, IL 61822

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Address902 Meijer Dr, Unit, Champaign, IL 61822

Phone(217) 344-3911

StyleFrench bakery

CountyChampaign County

Time zoneCentral Time

From city center2.6 mi north

About Cookies & Cupcake By Design

Cookies & Cupcake By Design is a French bakery at 902 Meijer Dr, Unit, 2.6 mi north of the Champaign city center. Besides being a French bakery, it is also listed as cupcake shop and cookie shop.

Champaign has 28 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 3,284 residents. If you want to compare, Nothing Bundt Cakes sits 0.6 mi from here.

Opening hours for Cookies & Cupcake By Design are not verified in our data. A quick call to (217) 344-3911 before you go saves a wasted trip, especially on holidays.

The brand runs 22 locations we track across the country.

At a glance

Listed as	Cupcake shop, Cookie shop, and Cake shop
Bakeries in Champaign	28
Nearest bakery	0.6 mi
Brand locations	22

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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 au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.
Croissant aux AmandesDay-old croissant soaked in syrup, filled and topped with almond cream and sliced almonds, then rebaked; dense, sweet, and crisp-edged.
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.

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

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.
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.