La Provence Patisserie and Cafe – Beverly Hills, CA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (310) 888-8833 to check today's hours. Know the hours? Send them to us.

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8950 W Olympic Blvd #110, Beverly Hills, CA 90211

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Address8950 W Olympic Blvd #110, Beverly Hills, CA 90211

Phone(310) 888-8833

StyleFrench bakery

CountyLos Angeles County

Time zonePacific Time

From city center0.8 mi southeast

About La Provence Patisserie and Cafe

La Provence Patisserie and Cafe serves Beverly Hills from 8950 W Olympic Blvd #110, roughly 0.8 mi from downtown Beverly Hills, heading southeast. You will also find it under bakery cafés in our directory.

Our Beverly Hills directory counts 30 bakeries in total — about one per 1,034 people living in the city. The closest neighbour on our map is Tarte Tatin Bakery, 0.2 mi away.

Opening hours for La Provence Patisserie and Cafe are not verified in our data. A quick call to (310) 888-8833 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery and Bakery café
Bakeries in Beverly Hills	30
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

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.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.