Cox Store – Elmwood, LA: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (504) 224-2909 to check today's hours. Know the hours? Send them to us.

1130 S. Clearview STE. B, Elmwood, LA 70123

Address1130 S. Clearview STE. B, Elmwood, LA 70123

StyleCake shop

CountyJefferson Parish

Time zoneCentral Time

Cox Store serves Elmwood from 1130 S. Clearview STE. B, right in the middle of Elmwood.

Our Elmwood directory counts 2 bakeries in total. If you want to compare, Great American Cookies sits less than 0.1 mi from here.

Hours were not published with this listing. Most cake shops in Elmwood open in the early morning, but phoning (504) 224-2909 first is a good idea.

Typical items at a cake shop like this one — the bakery's own selection may differ.

Full menu

Lemon chiffonAiry oil-based sponge brightened with fresh zest and juice; springy and tangy, a frequent pick for showers and summer weddings.
Almond wedding cakeWhite cake perfumed with almond extract and finely ground almonds, delicate and fragrant, long a classic choice for wedding tiers.
MarbleVanilla and chocolate batters swirled together in the pan, so each slice reveals its own ribbon pattern and two flavors.
ConfettiVanilla cake with rainbow sprinkles baked into the batter, leaving cheerful colored specks throughout; a long-standing birthday party favorite.

Cannoli creamSweetened ricotta with mini chocolate chips and a hint of orange zest, borrowed from the Sicilian pastry shop.
Raspberry preservesTart, seedy raspberry jam spread between layers; it cuts through rich buttercream and leaves a vivid ribbon of color in each slice.
Lemon curdSilky, tangy curd cooked from lemon juice, eggs and butter, adding a bright, puckery layer to vanilla or almond cake.
Dark chocolate ganacheMelted dark chocolate whisked with warm cream, setting into a dense, fudgy layer between chocolate or vanilla sponges.

Cream cheese frostingTangy, soft frosting of cream cheese and butter, the traditional partner for red velvet, carrot and hummingbird cakes.
Rolled fondantPliable sugar paste rolled over the cake for a seamless matte surface, used for sculpted shapes and detailed themed designs.
Stabilized whipped creamAiry, lightly sweetened cream held firm with a stabilizer; well suited to fruit cakes and kept refrigerated until serving.
Ganache dripGlossy chocolate poured over a chilled cake so it runs down the sides in controlled drips, a popular modern finish.