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

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (415) 558-8016 to check today's hours. Know the hours? Send them to us.

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655 Townsend St, San Francisco, CA 94103

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Address655 Townsend St, San Francisco, CA 94103

Phone(415) 558-8016

StyleFrench bakery

CountySan Francisco

Time zonePacific Time

From city center0.9 mi east

About Bonjour Patisserie

Bonjour Patisserie is a French bakery at 655 Townsend St, 0.9 mi east of the San Francisco city center.

San Francisco has 408 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 2,028 residents. The closest neighbour on our map is L'acajou Bakery and Cafe, 0.3 mi away.

Hours were not published with this listing. Most French bakerys in San Francisco open in the early morning, but phoning (415) 558-8016 first is a good idea.

At a glance

Listed as	French bakery
Bakeries in San Francisco	408
Nearest bakery	0.3 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

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

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.