La Bonne Patisserie – Durango, CO: Hours, Menu & Directions

Opening hours

Mountain Time

Opening hours have not been published for this bakery yet. Call (970) 403-3776 to check today's hours. Know the hours? Send them to us.

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3101 Main Ave Unit 2, Durango, CO 81301

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Address3101 Main Ave Unit 2, Durango, CO 81301

Phone(970) 403-3776

StyleFrench bakery

CountyLa Plata County

Time zoneMountain Time

From city center1.5 mi north

About La Bonne Patisserie

Set at 3101 Main Ave Unit 2 (81301), La Bonne Patisserie is a French bakery 1.5 mi north of the Durango city center.

Our Durango directory counts 15 bakeries in total, which works out to one bakery per 1,321 residents. The closest neighbour on our map is Durango Doughworks, 0.4 mi away.

Opening hours for La Bonne Patisserie are not verified in our data. A quick call to (970) 403-3776 before you go saves a wasted trip, especially on holidays.

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

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.
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.

Pâtisserie

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.
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.