USA Donuts and Croissants – Canoga Park, CA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (818) 704-8886 to check today's hours. Know the hours? Send them to us.

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7041 Topanga Canyon Blvd, Canoga Park, CA 91303

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Address7041 Topanga Canyon Blvd, Canoga Park, CA 91303

Phone(818) 704-8886

StyleFrench bakery

CountyLos Angeles County

Time zonePacific Time

From city center1.5 mi south

About USA Donuts and Croissants

Set at 7041 Topanga Canyon Blvd (91303), USA Donuts and Croissants is a French bakery roughly 1.5 mi from downtown Canoga Park, heading south. Besides being a French bakery, it is also listed as donut shop.

Canoga Park has 14 places on our map that bake or sell fresh pastry, and this is one of them. If you want to compare, Kake Kreations sits 0.2 mi from here.

Hours were not published with this listing. Most French bakerys in Canoga Park open in the early morning, but phoning (818) 704-8886 first is a good idea.

This is one of 19 locations of the same brand in our directory.

At a glance

Listed as	French bakery and Donut shop
Bakeries in Canoga Park	14
Nearest bakery	0.2 mi
Brand locations	19

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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.