Prime Baguette – Los Angeles, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (213) 622-5870 to check today's hours. Know the hours? Send them to us.

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510 W 6th St Ste 532, Los Angeles, CA 90014

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Address510 W 6th St Ste 532, Los Angeles, CA 90014

Phone(213) 622-5870

StyleFrench bakery

CountyLos Angeles County

Time zonePacific Time

From city center2.8 mi east

About Prime Baguette

You will find Prime Baguette at 510 W 6th St Ste 532 in Los Angeles, roughly 2.8 mi from downtown Los Angeles, heading east.

It is one of 942 bakeries and sweet shops we list in Los Angeles, which works out to one bakery per 4,118 residents. The closest neighbour on our map is Sugarbird Sweets, less than 0.1 mi away.

Opening hours for Prime Baguette are not verified in our data. A quick call to (213) 622-5870 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	French bakery
Bakeries in Los Angeles	942
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

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

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.
Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.