Deys Doughnuts and Croissants – Huntington Beach, CA

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (714) 840-2420 to check today's hours. Know the hours? Send them to us.

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6494 Edinger Ave, Huntington Beach, CA 92647

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Address6494 Edinger Ave, Huntington Beach, CA 92647

Phone(714) 840-2420

StyleFrench bakery

CountyOrange County

Time zonePacific Time

From city center1.8 mi northwest

About Deys Doughnuts and Croissants

Deys Doughnuts and Croissants is a French bakery at 6494 Edinger Ave, 1.8 mi northwest of the Huntington Beach city center. Besides being a French bakery, it is also listed as donut shop.

Our Huntington Beach directory counts 60 bakeries in total — about one per 3,219 people living in the city. Nearest alternative: DeSimone Deli & Bakery at 6850 Edinger Ave, 0.4 mi away.

Hours were not published with this listing. Most French bakerys in Huntington Beach open in the early morning, but phoning (714) 840-2420 first is a good idea.

At a glance

Listed as	French bakery and Donut shop
Bakeries in Huntington Beach	60
Nearest bakery	0.4 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 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.
Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.
Brioche à TêteFluted brioche with a little topknot, rich with eggs and butter, yielding a golden, faintly sweet crumb.

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.