La Miche Cafe & French Bakery – Sunnyvale, CA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (408) 730-5518 to check today's hours. Know the hours? Send them to us.

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1107 W El Camino Real, Sunnyvale, CA 94087

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Address1107 W El Camino Real, Sunnyvale, CA 94087

Phone(408) 730-5518

StyleFrench bakery

CountySanta Clara County

Time zonePacific Time

From city center1.3 mi west

About La Miche Cafe & French Bakery

Set at 1107 W El Camino Real (94087), La Miche Cafe & French Bakery is a French bakery about 1.3 mi west of central Sunnyvale. You will also find it under bakery cafés and artisan bread & sourdough bakeries in our directory.

Sunnyvale has 26 places on our map that bake or sell fresh pastry, and this is one of them — about one per 6,030 people living in the city. The closest neighbour on our map is Sugar Butter Flour, 0.3 mi away.

Hours were not published with this listing. Most French bakerys in Sunnyvale open in the early morning, but phoning (408) 730-5518 first is a good idea.

At a glance

Listed as	French bakery, Bakery café, and Artisan bread bakery
Bakeries in Sunnyvale	26
Nearest bakery	0.3 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

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.
Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.

Pain

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.
Baguette TraditionMade only from flour, water, salt, and leaven, with a crackly crust, irregular holes, and a creamy, wheaty crumb.

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.