SK Donut and Croissant – Los Angeles, CA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (323) 935-2409 to check today's hours. Know the hours? Send them to us.

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5850 W 3rd St, Los Angeles, CA 90036

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Address5850 W 3rd St, Los Angeles, CA 90036

Phone(323) 935-2409

StyleFrench bakery

CountyLos Angeles County

Time zonePacific Time

From city center2.7 mi west

About SK Donut and Croissant

SK Donut and Croissant serves Los Angeles from 5850 W 3rd St, about 2.7 mi west of central Los Angeles. Besides being a French bakery, it is also listed as donut shop.

Los Angeles has 942 places on our map that bake or sell fresh pastry, and this is one of them — about one per 4,118 people living in the city. The closest neighbour on our map is 3rd Street Donuts, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Los Angeles open in the early morning, but phoning (323) 935-2409 first is a good idea.

At a glance

Listed as	French bakery and Donut shop
Bakeries in Los Angeles	942
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

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.
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.

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.