USA Donuts and Croissants – Los Angeles, CA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (323) 981-0135 to check today's hours. Know the hours? Send them to us.

Tap for directions

2934 E Cesar E Chavez Ave, Los Angeles, CA 90033

Google Maps Apple Maps Waze Bing Maps

Address2934 E Cesar E Chavez Ave, Los Angeles, CA 90033

Phone(323) 981-0135

StyleFrench bakery

CountyLos Angeles County

Time zonePacific Time

From city center5.9 mi east

About USA Donuts and Croissants

Set at 2934 E Cesar E Chavez Ave (90033), USA Donuts and Croissants is a French bakery about 5.9 mi east of central Los Angeles. Its listing also places it among donut shops.

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. Nearest alternative: Panaderia Morelos at 2439 E Cesar E Chavez Ave, 0.4 mi away.

Hours were not published with this listing. Most French bakerys in Los Angeles open in the early morning, but phoning (323) 981-0135 first is a good idea.

The brand runs 19 locations we track across the country.

At a glance

Listed as	French bakery and Donut shop
Bakeries in Los Angeles	942
Nearest bakery	0.4 mi
Brand locations	19

Suggest an edit

What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

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 au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.
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

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

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.
Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.