Bonheur Patisserie and Deli – Columbia, MD: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (410) 290-7755 to check today's hours. Know the hours? Send them to us.

Tap for directions

7106 Minstrel Way, Columbia, MD 21045

Google Maps Apple Maps Waze Bing Maps

Address7106 Minstrel Way, Columbia, MD 21045

Phone(410) 290-7755

StyleFrench bakery

CountyHoward County

Time zoneEastern Time

From city center1.2 mi south

About Bonheur Patisserie and Deli

Set at 7106 Minstrel Way (21045), Bonheur Patisserie and Deli is a French bakery 1.2 mi south of the Columbia city center.

Columbia has 21 places on our map that bake or sell fresh pastry, and this is one of them. The closest neighbour on our map is Jules, 0.2 mi away.

Hours were not published with this listing. Most French bakerys in Columbia open in the early morning, but phoning (410) 290-7755 first is a good idea.

What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

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.
Croissant au BeurreAn all-butter croissant with a honeycombed interior, shattering crust, and deep caramelized color from a long, slow proof.

Pain

Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.
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.

Pâtisserie

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.
Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.