Clark Street Bakery – Los Angeles, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (424) 248-0262 to check today's hours. Know the hours? Send them to us.

Tap for directions

11702 Barrington Ct, Los Angeles, CA 90049

Google Maps Apple Maps Waze Bing Maps

Address11702 Barrington Ct, Los Angeles, CA 90049

Phone(424) 248-0262

StyleBakery

CountyLos Angeles County

Time zonePacific Time

From city center9.6 mi west

About Clark Street Bakery

You will find Clark Street Bakery at 11702 Barrington Ct in Los Angeles, roughly 9.6 mi from downtown Los Angeles, heading west.

Los Angeles has 942 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 4,118 residents. If you want to compare, Le Pain Quotidien sits less than 0.1 mi from here.

Hours were not published with this listing. Most bakerys in Los Angeles open in the early morning, but phoning (424) 248-0262 first is a good idea.

At a glance

Listed as	Bakery
Bakeries in Los Angeles	942
Nearest bakery	less than 0.1 mi

Suggest an edit

What to order

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

Full menu

Breakfast Pastries & Muffins

Cheese DanishLaminated dough cradling a lightly sweet cream cheese center with a hint of lemon; golden edges give way to a rich, custardy middle.
Morning Glory MuffinA hearty muffin packed with shredded carrot, apple, raisins, coconut, and walnuts, warmly spiced and substantial enough to stand in for breakfast.
Sticky BunBaked upside down in a caramel of brown sugar and butter, these yeast rolls emerge glossy and gooey, crowned with toasted pecans.
Blueberry MuffinA domed muffin studded with whole blueberries and finished with a crunchy sugar top; moist crumb with bright, jammy pockets of fruit.

Breads & Rolls

Multigrain LoafA hearty loaf combining whole wheat, oats, flax, and sunflower seeds, with a wholesome chew and a crust rolled in more seeds.
Sourdough BouleNaturally leavened round loaf with a blistered, deeply browned crust, an open chewy interior, and the gentle tang of a long fermentation.
Honey Wheat Sandwich LoafA soft-crumbed pan loaf made with whole wheat flour and a touch of honey, sliceable for toast, lunchbox sandwiches, and grilled cheese.
Jewish RyeA deli-style rye speckled with caraway seeds, with a thin crackly crust and a dense, slightly sour crumb suited to pastrami or Reuben sandwiches.

Cookies & Bars

Peanut Butter CookieA classic crosshatched cookie made with creamy peanut butter, sandy at the edges and fudgy in the middle, with a salty-sweet finish.
Fudge BrownieDense dark chocolate squares with a shiny crackled top and a gooey, almost truffle-like center, cut generously from a full sheet pan.
Lemon BarA shortbread base topped with a sharp, silky lemon curd and a snowfall of powdered sugar; bright, citrusy, and cleanly sliced.
Black and White CookieA large, cakey drop cookie iced half in vanilla fondant and half in chocolate, a New York deli-counter staple with a lemony crumb.