Julian's Patisserie and Cafe – Folsom, CA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (916) 936-4735 to check today's hours. Know the hours? Send them to us.

Tap for directions

6610 Folsom-Auburn Rd #7, Folsom, CA 95630

Google Maps Apple Maps Waze Bing Maps

Address6610 Folsom-Auburn Rd #7, Folsom, CA 95630

Phone(916) 936-4735

StyleFrench bakery

CountySacramento County

Time zonePacific Time

From city center1.7 mi northwest

About Julian's Patisserie and Cafe

You will find Julian's Patisserie and Cafe at 6610 Folsom-Auburn Rd #7 in Folsom, 1.7 mi northwest of the Folsom city center. Besides being a French bakery, it is also listed as bakery café.

Folsom has 23 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 3,830 residents. If you want to compare, Faria Bakery sits 0.6 mi from here.

Opening hours for Julian's Patisserie and Cafe are not verified in our data. A quick call to (916) 936-4735 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery and Bakery café
Bakeries in Folsom	23
Nearest bakery	0.6 mi

Suggest an edit

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

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.
Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.

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.