Boulangerie La – San Diego, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (858) 578-4040 to check today's hours. Know the hours? Send them to us.

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7740 Formula Pl, San Diego, CA 92121

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Address7740 Formula Pl, San Diego, CA 92121

Phone(858) 578-4040

StyleFrench bakery

CountySan Diego County

Time zonePacific Time

From city center7.0 mi north

About Boulangerie La

Boulangerie La is a French bakery at 7740 Formula Pl, roughly 7.0 mi from downtown San Diego, heading north. Its listing also places it among artisan bread & sourdough bakeries.

Our San Diego directory counts 336 bakeries in total, roughly one for every 4,180 residents. If you want to compare, Western Bakery sits 0.2 mi from here.

Opening hours for Boulangerie La are not verified in our data. A quick call to (858) 578-4040 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery and Artisan bread bakery
Bakeries in San Diego	336
Nearest bakery	0.2 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

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.
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

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

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.