Bon Epi Patisserie Cafe – Irvine, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (949) 251-0070 to check today's hours. Know the hours? Send them to us.

Tap for directions

2750 Alton Pkwy Ste 101, Irvine, CA 92606

Google Maps Apple Maps Waze Bing Maps

Address2750 Alton Pkwy Ste 101, Irvine, CA 92606

Phone(949) 251-0070

StyleFrench bakery

CountyOrange County

Time zonePacific Time

From city center2.5 mi west

About Bon Epi Patisserie Cafe

Bon Epi Patisserie Cafe is a French bakery at 2750 Alton Pkwy Ste 101, about 2.5 mi west of central Irvine. Its listing also places it among bakery cafés.

Our Irvine directory counts 66 bakeries in total — about one per 4,829 people living in the city. The closest neighbour on our map is 85°C Bakery Cafe, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Irvine open in the early morning, but phoning (949) 251-0070 first is a good idea.

At a glance

Listed as	French bakery and Bakery café
Bakeries in Irvine	66
Nearest bakery	less than 0.1 mi

Suggest an edit

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

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.