The French Confection Co. – Burbank, CA: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (818) 562-3384 to check today's hours. Know the hours? Send them to us.

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3118 W Burbank Blvd, Burbank, CA 91505

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Address3118 W Burbank Blvd, Burbank, CA 91505

Phone(818) 562-3384

StyleFrench bakery

CountyLos Angeles County

Time zonePacific Time

From city center0.9 mi west

About The French Confection Co.

The French Confection Co. serves Burbank from 3118 W Burbank Blvd, about 0.9 mi west of central Burbank.

Burbank has 49 places on our map that bake or sell fresh pastry, and this is one of them — about one per 2,113 people living in the city. Nearest alternative: Sliders Bakery and Ice Cream Factory at 3118 W Burbank Blvd, less than 0.1 mi away.

Opening hours for The French Confection Co. are not verified in our data. A quick call to (818) 562-3384 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery
Bakeries in Burbank	49
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

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.
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.