The French Kitchen – Colorado Springs, CO: Hours & Menu

Opening hours

Mountain Time

Opening hours have not been published for this bakery yet. Know the hours? Send them to us.

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4771 North Academy Boulevard, Colorado Springs, CO 80918

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Address4771 North Academy Boulevard, Colorado Springs, CO 80918

StyleFrench bakery

Time zoneMountain Time

From city center2.2 mi northeast

About The French Kitchen

The French Kitchen serves Colorado Springs from 4771 North Academy Boulevard, roughly 2.2 mi from downtown Colorado Springs, heading northeast.

Colorado Springs has 103 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 4,792 residents. Nearest alternative: Entenmann Bakery Outlet at 4751 Flintridge Drive, 0.1 mi away.

We have not been able to confirm a full weekly schedule for The French Kitchen yet, so it is worth checking before a special trip. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery
Bakeries in Colorado Springs	103
Nearest bakery	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

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

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.