Le Boulanger – Oakland, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (510) 597-1123 to check today's hours. Know the hours? Send them to us.

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4039 Piedmont Ave, Oakland, CA 94611

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Address4039 Piedmont Ave, Oakland, CA 94611

Phone(510) 597-1123

StyleFrench bakery

CountyAlameda County

Time zonePacific Time

From city center1.4 mi north

About Le Boulanger

You will find Le Boulanger at 4039 Piedmont Ave in Oakland, roughly 1.4 mi from downtown Oakland, heading north.

Our Oakland directory counts 126 bakeries in total, which works out to one bakery per 3,520 residents. Nearest alternative: Posh Bagel at 4037 Piedmont Ave, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Oakland open in the early morning, but phoning (510) 597-1123 first is a good idea.

This is one of 5 locations of the same brand in our directory.

At a glance

Listed as	French bakery
Bakeries in Oakland	126
Nearest bakery	less than 0.1 mi
Brand locations	5

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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

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 aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.
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.

Pain

Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.
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.

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.