Westside Donuts & Croissants – Los Angeles, CA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (310) 477-8450 to check today's hours. Know the hours? Send them to us.

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11277 Santa Monica Blvd, Los Angeles, CA 90025

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Address11277 Santa Monica Blvd, Los Angeles, CA 90025

Phone(310) 477-8450

StyleFrench bakery

CountyLos Angeles County

Time zonePacific Time

From city center8.4 mi west

About Westside Donuts & Croissants

Westside Donuts & Croissants is a French bakery at 11277 Santa Monica Blvd, roughly 8.4 mi from downtown Los Angeles, heading west. Besides being a French bakery, it is also listed as donut shop.

Los Angeles has 942 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 4,118 residents. Nearest alternative: Rex Bakery at 1659 Sawtelle Blvd, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Westside Donuts & Croissants yet, so calling ahead at (310) 477-8450 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Donut shop
Bakeries in Los Angeles	942
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

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 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.