Opera Cafe & Patisserie – San Diego, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (858) 458-9050 to check today's hours. Know the hours? Send them to us.

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9254 Scranton Rd, San Diego, CA 92121

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Address9254 Scranton Rd, San Diego, CA 92121

Phone(858) 458-9050

StyleFrench bakery

CountySan Diego County

Time zonePacific Time

From city center7.7 mi north

About Opera Cafe & Patisserie

Set at 9254 Scranton Rd (92121), Opera Cafe & Patisserie is a French bakery roughly 7.7 mi from downtown San Diego, heading north. You will also find it under bakery cafés in our directory.

Our San Diego directory counts 336 bakeries in total, roughly one for every 4,180 residents. If you want to compare, Dot & Dough sits 0.2 mi from here.

We have not been able to confirm a full weekly schedule for Opera Cafe & Patisserie yet, so calling ahead at (858) 458-9050 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Bakery café
Bakeries in San Diego	336
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

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

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.