Costeaux French Bakery – Santa Rosa, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (707) 546-1690 to check today's hours. Know the hours? Send them to us.

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3507 Westwind Blvd, Santa Rosa, CA 95403

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Address3507 Westwind Blvd, Santa Rosa, CA 95403

Phone(707) 546-1690

StyleFrench bakery

CountySonoma County

Time zonePacific Time

From city center6.5 mi northwest

About Costeaux French Bakery

You will find Costeaux French Bakery at 3507 Westwind Blvd in Santa Rosa, roughly 6.5 mi from downtown Santa Rosa, heading northwest.

It is one of 46 bakeries and sweet shops we list in Santa Rosa, roughly one for every 3,859 residents. Nearest alternative: Mama Mel's Bread at 399 Business Park Ct #306, 1.7 mi away.

Opening hours for Costeaux French Bakery are not verified in our data. A quick call to (707) 546-1690 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

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.
Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.

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.