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

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (619) 902-3997 to check today's hours. Know the hours? Send them to us.

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320 W Cedar St Ste 101, San Diego, CA 92101

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Address320 W Cedar St Ste 101, San Diego, CA 92101

Phone(619) 902-3997

StyleFrench bakery

CountySan Diego County

Time zonePacific Time

From city center4.6 mi south

About Bonjour Patisserie

You will find Bonjour Patisserie at 320 W Cedar St Ste 101 in San Diego, 4.6 mi south of the San Diego city center.

It is one of 336 bakeries and sweet shops we list in San Diego — about one per 4,180 people living in the city. Nearest alternative: Panetteria at 1643 India St, 0.1 mi away.

We have not been able to confirm a full weekly schedule for Bonjour Patisserie yet, so calling ahead at (619) 902-3997 is the safest bet. Bakeries often sell out of popular items by early afternoon.

What to order

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

Full menu

Viennoiserie

Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.
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

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 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.
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.