Alexander's Patisserie – Cupertino, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (408) 886-3333 to check today's hours. Know the hours? Send them to us.

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19379 Stevens Creek Blvd #100, Cupertino, CA 95014

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Address19379 Stevens Creek Blvd #100, Cupertino, CA 95014

Phone(408) 886-3333

StyleFrench bakery

CountySanta Clara County

Time zonePacific Time

From city center0.8 mi east

About Alexander's Patisserie

You will find Alexander's Patisserie at 19379 Stevens Creek Blvd #100 in Cupertino, about 0.8 mi east of central Cupertino.

It is one of 17 bakeries and sweet shops we list in Cupertino, roughly one for every 3,454 residents. The closest neighbour on our map is Sandy's Pastries, less than 0.1 mi away.

Hours were not published with this listing. Most French bakerys in Cupertino open in the early morning, but phoning (408) 886-3333 first is a good idea.

At a glance

Listed as	French bakery
Bakeries in Cupertino	17
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

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

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.