La Farine Boulangerie Patisserie – Oakland, CA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (510) 654-0338 to check today's hours. Know the hours? Send them to us.

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6323 College Ave, Oakland, CA 94618

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Address6323 College Ave, Oakland, CA 94618

Phone(510) 654-0338

StyleFrench bakery

CountyAlameda County

Time zonePacific Time

From city center3.1 mi north

About La Farine Boulangerie Patisserie

You will find La Farine Boulangerie Patisserie at 6323 College Ave in Oakland, about 3.1 mi north of central Oakland. You will also find it under artisan bread & sourdough bakeries in our directory.

Oakland has 126 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 3,520 residents. The closest neighbour on our map is La Farine, less than 0.1 mi away.

Opening hours for La Farine Boulangerie Patisserie are not verified in our data. A quick call to (510) 654-0338 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery and Artisan bread bakery
Bakeries in Oakland	126
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

Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.
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.