Spruce Cafe & Patisserie – South San Francisco, CA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Know the hours? Send them to us.

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230 South Spruce Avenue, South San Francisco, CA 94080

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Address230 South Spruce Avenue, South San Francisco, CA 94080

StyleFrench bakery

Time zonePacific Time

About Spruce Cafe & Patisserie

Spruce Cafe & Patisserie serves South San Francisco from 230 South Spruce Avenue, close to the center of South San Francisco. Its listing also places it among bakery cafés.

Our South San Francisco directory counts 29 bakeries in total, roughly one for every 2,230 residents. If you want to compare, Raymond's Sourdough Bread Outlet sits 0.2 mi from here.

Hours were not published with this listing. Most French bakerys in South San Francisco open in the early morning, but confirming first is a good idea.

At a glance

Listed as	French bakery and Bakery café
Bakeries in South San Francisco	29
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

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.
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

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

Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.
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.