Janjou Patisserie – Boise, ID: Hours, Menu & Directions

Opening hours

Mountain Time

Opening hours have not been published for this bakery yet. Call (208) 297-5853 to check today's hours. Know the hours? Send them to us.

Tap for directions

1754 W State St, Boise, ID 83702

Google Maps Apple Maps Waze Bing Maps

Address1754 W State St, Boise, ID 83702

Phone(208) 297-5853

StyleFrench bakery

CountyAda County

Time zoneMountain Time

From city center1.8 mi east

About Janjou Patisserie

Janjou Patisserie serves Boise from 1754 W State St, about 1.8 mi east of central Boise.

Boise has 60 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 3,966 residents. If you want to compare, DK Donuts sits 0.3 mi from here.

We have not been able to confirm a full weekly schedule for Janjou Patisserie yet, so calling ahead at (208) 297-5853 is the safest bet. Bakeries often sell out of popular items by early afternoon.

What to order

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

Full menu

Viennoiserie

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.
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

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

Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.
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.