Pascaline Patisserie & Cafe – Sebastopol, CA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (707) 823-3122 to check today's hours. Know the hours? Send them to us.

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4552 Gravenstein Highway N, Sebastopol, CA 95472

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Address4552 Gravenstein Highway N, Sebastopol, CA 95472

Phone(707) 823-3122

StyleFrench bakery

CountySonoma County

Time zonePacific Time

From city center4.1 mi northwest

About Pascaline Patisserie & Cafe

Pascaline Patisserie & Cafe is a French bakery at 4552 Gravenstein Highway N, about 4.1 mi northwest of central Sebastopol. Its listing also places it among bakery cafés and cake shops.

Our Sebastopol directory counts 12 bakeries in total — about one per 616 people living in the city. The closest neighbour on our map is Mom's Apple Pie, less than 0.1 mi away.

Opening hours for Pascaline Patisserie & Cafe are not verified in our data. A quick call to (707) 823-3122 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery, Bakery café, and Cake shop
Bakeries in Sebastopol	12
Nearest bakery	less than 0.1 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

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.
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

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.
Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.

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.