Colville Street Patisserie – Walla Walla, WA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (509) 301-7289 to check today's hours. Know the hours? Send them to us.

Tap for directions

40 S Colville St, Walla Walla, WA 99362

Google Maps Apple Maps Waze Bing Maps

Address40 S Colville St, Walla Walla, WA 99362

Phone(509) 301-7289

StyleFrench bakery

CountyWalla Walla County

Time zonePacific Time

About Colville Street Patisserie

Set at 40 S Colville St (99362), Colville Street Patisserie is a French bakery right in the middle of Walla Walla.

It is one of 13 bakeries and sweet shops we list in Walla Walla, roughly one for every 2,608 residents. If you want to compare, Frosted - A Cupcake Shop sits less than 0.1 mi from here.

Hours were not published with this listing. Most French bakerys in Walla Walla open in the early morning, but phoning (509) 301-7289 first is a good idea.

At a glance

Listed as	French bakery
Bakeries in Walla Walla	13
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

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.
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.

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.