Le Croissant – Logan, UT: Hours, Menu & Directions

Opening hours

Mountain Time

Opening hours have not been published for this bakery yet. Call (435) 213-9630 to check today's hours. Know the hours? Send them to us.

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48 Federal Ave, Logan, UT 84321

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Address48 Federal Ave, Logan, UT 84321

Phone(435) 213-9630

StyleFrench bakery

CountyCache County

Time zoneMountain Time

About Le Croissant

Le Croissant serves Logan from 48 Federal Ave, close to the center of Logan.

Logan has 21 places on our map that bake or sell fresh pastry, and this is one of them — about one per 2,703 people living in the city. The closest neighbour on our map is Great Harvest Bread Co., 0.2 mi away.

Hours were not published with this listing. Most French bakerys in Logan open in the early morning, but phoning (435) 213-9630 first is a good idea.

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 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.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.