Vandough French Bakery – Vista, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (760) 945-9797 to check today's hours. Know the hours? Send them to us.

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1223 E Vista Way, Vista, CA 92084

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Address1223 E Vista Way, Vista, CA 92084

Phone(760) 945-9797

StyleFrench bakery

CountySan Diego County

Time zonePacific Time

From city center1.6 mi northeast

About Vandough French Bakery

Set at 1223 E Vista Way (92084), Vandough French Bakery is a French bakery 1.6 mi northeast of the Vista city center.

It is one of 30 bakeries and sweet shops we list in Vista — about one per 3,311 people living in the city. If you want to compare, Sugar and Honey Bakery sits 0.5 mi from here.

We have not been able to confirm a full weekly schedule for Vandough French Bakery yet, so calling ahead at (760) 945-9797 is the safest bet. Bakeries often sell out of popular items by early afternoon.

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

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.