Tartine Santa Monica – Santa Monica, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (424) 330-2767 to check today's hours. Know the hours? Send them to us.

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1925 Arizona Ave, Santa Monica, CA 90404

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Address1925 Arizona Ave, Santa Monica, CA 90404

Phone(424) 330-2767

StyleFrench bakery

CountyLos Angeles County

Time zonePacific Time

From city center0.5 mi north

About Tartine Santa Monica

Tartine Santa Monica serves Santa Monica from 1925 Arizona Ave, roughly 0.5 mi from downtown Santa Monica, heading north.

Santa Monica has 43 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 2,110 residents. Nearest alternative: New York Bagel & Deli at 2216 Wilshire Blvd, 0.2 mi away.

We have not been able to confirm a full weekly schedule for Tartine Santa Monica yet, so calling ahead at (424) 330-2767 is the safest bet. Bakeries often sell out of popular items by early afternoon.

This is one of 8 locations of the same brand in our directory.

At a glance

Listed as	French bakery
Bakeries in Santa Monica	43
Nearest bakery	0.2 mi
Brand locations	8

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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

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 aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.

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 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.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.