La Baguette Cafe and Espresso Bar – Colorado Springs, CO

Opening hours

Mountain Time

Opening hours have not been published for this bakery yet. Call (719) 636-5020 to check today's hours. Know the hours? Send them to us.

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117 E Pikes Peak Ave, Colorado Springs, CO 80903

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Address117 E Pikes Peak Ave, Colorado Springs, CO 80903

Phone(719) 636-5020

StyleFrench bakery

CountyEl Paso County

Time zoneMountain Time

From city center3.4 mi southwest

About La Baguette Cafe and Espresso Bar

La Baguette Cafe and Espresso Bar is a French bakery at 117 E Pikes Peak Ave, roughly 3.4 mi from downtown Colorado Springs, heading southwest. You will also find it under bakery cafés in our directory.

Our Colorado Springs directory counts 103 bakeries in total, which works out to one bakery per 4,792 residents. If you want to compare, Mary's Mountain Cookies sits less than 0.1 mi from here.

Opening hours for La Baguette Cafe and Espresso Bar are not verified in our data. A quick call to (719) 636-5020 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery and Bakery café
Bakeries in Colorado Springs	103
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

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 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.

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.