La Quiche Parisienne Bistro – Albuquerque, NM: Hours & Menu

Opening hours

Mountain Time

Opening hours have not been published for this bakery yet. Call (505) 242-2808 to check today's hours. Know the hours? Send them to us.

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401 Copper Ave NW, Albuquerque, NM 87102

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Address401 Copper Ave NW, Albuquerque, NM 87102

Phone(505) 242-2808

StyleFrench bakery

CountyBernalillo County

Time zoneMountain Time

From city center2.9 mi southwest

About La Quiche Parisienne Bistro

La Quiche Parisienne Bistro serves Albuquerque from 401 Copper Ave NW, roughly 2.9 mi from downtown Albuquerque, heading southwest. Besides being a French bakery, it is also listed as bakery café.

Our Albuquerque directory counts 120 bakeries in total, roughly one for every 4,669 residents. If you want to compare, Yummy's Mini Donuts and Ice Cream sits 0.2 mi from here.

We have not been able to confirm a full weekly schedule for La Quiche Parisienne Bistro yet, so calling ahead at (505) 242-2808 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Bakery café
Bakeries in Albuquerque	120
Nearest bakery	0.2 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

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

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 au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.
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.