Oakley's French Bread – Oakley, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (925) 626-7283 to check today's hours. Know the hours? Send them to us.

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3741 Main St, Oakley, CA 94561

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Address3741 Main St, Oakley, CA 94561

Phone(925) 626-7283

StyleFrench bakery

CountyContra Costa County

Time zonePacific Time

From city center0.3 mi east

About Oakley's French Bread

Oakley's French Bread is a French bakery at 3741 Main St, 0.3 mi east of the Oakley city center. You will also find it under artisan bread & sourdough bakeries in our directory.

It is one of 4 bakeries and sweet shops we list in Oakley, roughly one for every 11,790 residents. If you want to compare, La Michoacana Bakery sits 0.3 mi from here.

We have not been able to confirm a full weekly schedule for Oakley's French Bread yet, so calling ahead at (925) 626-7283 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Artisan bread bakery
Bakeries in Oakley	4
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 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

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.