US Doughnuts & Croissants – Hawaiian Gardens, CA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (562) 394-6235 to check today's hours. Know the hours? Send them to us.

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22416 Norwalk Blvd, Hawaiian Gardens, CA 90716

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Address22416 Norwalk Blvd, Hawaiian Gardens, CA 90716

Phone(562) 394-6235

StyleFrench bakery

CountyLos Angeles County

Time zonePacific Time

About US Doughnuts & Croissants

You will find US Doughnuts & Croissants at 22416 Norwalk Blvd in Hawaiian Gardens, right in the middle of Hawaiian Gardens. Besides being a French bakery, it is also listed as donut shop.

Hawaiian Gardens has 3 places on our map that bake or sell fresh pastry, and this is one of them — about one per 4,486 people living in the city. If you want to compare, Panderia La Corona sits less than 0.1 mi from here.

We have not been able to confirm a full weekly schedule for US Doughnuts & Croissants yet, so calling ahead at (562) 394-6235 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Donut shop
Bakeries in Hawaiian Gardens	3
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

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.
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.