Bonjour Bakery & Patisserie – San Diego, CA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (619) 494-4912 to check today's hours. Know the hours? Send them to us.

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4564 Alvarado Canyon Rd Ste A, San Diego, CA 92120

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Address4564 Alvarado Canyon Rd Ste A, San Diego, CA 92120

Phone(619) 494-4912

StyleFrench bakery

CountySan Diego County

Time zonePacific Time

From city center3.4 mi east

About Bonjour Bakery & Patisserie

Set at 4564 Alvarado Canyon Rd Ste A (92120), Bonjour Bakery & Patisserie is a French bakery 3.4 mi east of the San Diego city center.

Our San Diego directory counts 336 bakeries in total, roughly one for every 4,180 residents. The closest neighbour on our map is Sweet Cheeks Baking Company, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in San Diego open in the early morning, but phoning (619) 494-4912 first is a good idea.

At a glance

Listed as	French bakery
Bakeries in San Diego	336
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

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.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.