Bonjour French Pastry – Los Angeles, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (310) 323-1468 to check today's hours. Know the hours? Send them to us.

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18222 S Western Ave, Los Angeles, CA 90248

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Address18222 S Western Ave, Los Angeles, CA 90248

Phone(310) 323-1468

StyleFrench bakery

CountyLos Angeles County

Time zonePacific Time

From city center13 mi south

About Bonjour French Pastry

Bonjour French Pastry serves Los Angeles from 18222 S Western Ave, about 13 mi south of central Los Angeles.

It is one of 942 bakeries and sweet shops we list in Los Angeles, roughly one for every 4,118 residents. Nearest alternative: Miss Donuts and Bakery at 1842 W 182nd St, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Los Angeles open in the early morning, but phoning (310) 323-1468 first is a good idea.

At a glance

Listed as	French bakery
Bakeries in Los Angeles	942
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

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.
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.

Pain

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.
Baguette TraditionMade only from flour, water, salt, and leaven, with a crackly crust, irregular holes, and a creamy, wheaty crumb.

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.