Ludivine Paris – Los Angeles, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (310) 988-0122 to check today's hours. Know the hours? Send them to us.

Tap for directions

2835 S Robertson Blvd, Los Angeles, CA 90034

Google Maps Apple Maps Waze Bing Maps

Address2835 S Robertson Blvd, Los Angeles, CA 90034

Phone(310) 988-0122

StyleFrench bakery

CountyLos Angeles County

Time zonePacific Time

From city center5.2 mi west

About Ludivine Paris

You will find Ludivine Paris at 2835 S Robertson Blvd in Los Angeles, 5.2 mi west of the Los Angeles city center.

Our Los Angeles directory counts 942 bakeries in total — about one per 4,118 people living in the city. If you want to compare, Fred's Bakery & Deli sits less than 0.1 mi from here.

Hours were not published with this listing. Most French bakerys in Los Angeles open in the early morning, but phoning (310) 988-0122 first is a good idea.

At a glance

Listed as	French bakery
Bakeries in Los Angeles	942
Nearest bakery	less than 0.1 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

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

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

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.
OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.