Renaud's Patisserie and Bistro – Santa Barbara, CA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (805) 324-4200 to check today's hours. Know the hours? Send them to us.

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1187 Coast Village Rd Ste 7, Santa Barbara, CA 93108

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Address1187 Coast Village Rd Ste 7, Santa Barbara, CA 93108

Phone(805) 324-4200

StyleFrench bakery

CountySanta Barbara County

Time zonePacific Time

From city center3.3 mi east

About Renaud's Patisserie and Bistro

You will find Renaud's Patisserie and Bistro at 1187 Coast Village Rd Ste 7 in Santa Barbara, 3.3 mi east of the Santa Barbara city center. You will also find it under bakery cafés in our directory.

Our Santa Barbara directory counts 48 bakeries in total, roughly one for every 1,819 residents. If you want to compare, Montecito Confections sits 0.1 mi from here.

We have not been able to confirm a full weekly schedule for Renaud's Patisserie and Bistro yet, so calling ahead at (805) 324-4200 is the safest bet. Bakeries often sell out of popular items by early afternoon.

The brand runs 5 locations we track across the country.

At a glance

Listed as	French bakery and Bakery café
Bakeries in Santa Barbara	48
Nearest bakery	0.1 mi
Brand locations	5

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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

Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.
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.

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.