Coeur D'alene French Baking Co – Murray, UT: Hours & Menu

Opening hours

Mountain Time

Opening hours have not been published for this bakery yet. Call (801) 506-7900 to check today's hours. Know the hours? Send them to us.

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60 E Gordon Ave, Murray, UT 84107

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Address60 E Gordon Ave, Murray, UT 84107

Phone(801) 506-7900

StyleFrench bakery

CountySalt Lake County

Time zoneMountain Time

From city center0.6 mi north

About Coeur D'alene French Baking Co

Coeur D'alene French Baking Co serves Murray from 60 E Gordon Ave, about 0.6 mi north of central Murray.

It is one of 9 bakeries and sweet shops we list in Murray — about one per 5,646 people living in the city. Nearest alternative: Salt City Baking Company at 60 E Gordon Ave, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Coeur D'alene French Baking Co yet, so calling ahead at (801) 506-7900 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery
Bakeries in Murray	9
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

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 au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.

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.