Boulangerie Solignac – Brisbane, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (415) 467-6031 to check today's hours. Know the hours? Send them to us.

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200 Valley Dr Ste 23, Brisbane, CA 94005

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Address200 Valley Dr Ste 23, Brisbane, CA 94005

Phone(415) 467-6031

StyleFrench bakery

CountySan Mateo County

Time zonePacific Time

About Boulangerie Solignac

Set at 200 Valley Dr Ste 23 (94005), Boulangerie Solignac is a French bakery right in the middle of Brisbane. You will also find it under artisan bread & sourdough bakeries in our directory.

Our Brisbane directory counts 7 bakeries in total, which works out to one bakery per 667 residents. If you want to compare, Bakers Of Paris sits 0.2 mi from here.

We have not been able to confirm a full weekly schedule for Boulangerie Solignac yet, so calling ahead at (415) 467-6031 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 Brisbane	7
Nearest bakery	0.2 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 de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.
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.

Pâtisserie

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.
Tarte au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.