Boulangerie Solignac – Watsonville, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (415) 467-6031 to check today's hours. Know the hours? Send them to us.

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125 Hangar Way, Watsonville, CA 95076

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Address125 Hangar Way, Watsonville, CA 95076

Phone(415) 467-6031

StyleFrench bakery

CountySanta Cruz County

Time zonePacific Time

From city center1.5 mi west

About Boulangerie Solignac

You will find Boulangerie Solignac at 125 Hangar Way in Watsonville, roughly 1.5 mi from downtown Watsonville, heading west. Its listing also places it among artisan bread & sourdough bakeries.

Watsonville has 30 places on our map that bake or sell fresh pastry, and this is one of them — about one per 1,711 people living in the city. The closest neighbour on our map is Golden Sheaf Bread Company, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Boulangerie Solignac yet, so calling ahead at (415) 467-6031 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Artisan bread bakery
Bakeries in Watsonville	30
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

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.
Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.

Pain

Pain aux NoixHearty whole wheat loaf packed with walnuts, earthy and faintly bitter, a natural partner for a cheese board.
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.

Pâtisserie

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.
Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.