Le Paris Artisan & Gourmet Cafe – American Canyon, CA

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (707) 731-0948 to check today's hours. Know the hours? Send them to us.

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3921 Broadway St, American Canyon, CA 94503

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Address3921 Broadway St, American Canyon, CA 94503

Phone(707) 731-0948

StyleFrench bakery

CountyNapa County

Time zonePacific Time

About Le Paris Artisan & Gourmet Cafe

Set at 3921 Broadway St (94503), Le Paris Artisan & Gourmet Cafe is a French bakery close to the center of American Canyon. Its listing also places it among bakery cafés and artisan bread & sourdough bakeries.

Our American Canyon directory counts 2 bakeries in total, roughly one for every 10,871 residents. The closest neighbour on our map is Roberto's Bakery & Coffee, 0.2 mi away.

We have not been able to confirm a full weekly schedule for Le Paris Artisan & Gourmet Cafe yet, so calling ahead at (707) 731-0948 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery, Bakery café, and Artisan bread bakery
Bakeries in American Canyon	2
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

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 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.

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

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.