Miette Patisserie & Confiserie – San Ramon, CA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Know the hours? Send them to us.

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6000 Bollinger Canyon Rd, San Ramon, CA 94583

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Address6000 Bollinger Canyon Rd, San Ramon, CA 94583

StyleFrench bakery

CountyContra Costa County

Time zonePacific Time

About Miette Patisserie & Confiserie

Miette Patisserie & Confiserie is a French bakery at 6000 Bollinger Canyon Rd, in the heart of San Ramon.

Our San Ramon directory counts 19 bakeries in total — about one per 4,522 people living in the city. The closest neighbour on our map is Sprinkles San Ramon, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Miette Patisserie & Confiserie yet, so it is worth checking before a special trip. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery
Bakeries in San Ramon	19
Nearest bakery	less than 0.1 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

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