Bonami French Bakery – Pittsburg, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (925) 473-9736 to check today's hours. Know the hours? Send them to us.

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380 E 10th St, Pittsburg, CA 94565

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Address380 E 10th St, Pittsburg, CA 94565

Phone(925) 473-9736

StyleFrench bakery

CountyContra Costa County

Time zonePacific Time

From city center1.0 mi north

About Bonami French Bakery

Bonami French Bakery is a French bakery at 380 E 10th St, 1.0 mi north of the Pittsburg city center.

Pittsburg has 17 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 4,537 residents. If you want to compare, La Flor De Mexico Bakery sits 0.3 mi from here.

We have not been able to confirm a full weekly schedule for Bonami French Bakery yet, so calling ahead at (925) 473-9736 is the safest bet. Bakeries often sell out of popular items by early afternoon.

What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

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.
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

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

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.
Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.