La Crema Patisserie – Renton, WA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (425) 479-6946 to check today's hours. Know the hours? Send them to us.

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17620 140th Ave SE # C4, Renton, WA 98058

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Address17620 140th Ave SE # C4, Renton, WA 98058

Phone(425) 479-6946

StyleFrench bakery

CountyKing County

Time zonePacific Time

From city center3.2 mi southeast

About La Crema Patisserie

La Crema Patisserie is a French bakery at 17620 140th Ave SE # C4, roughly 3.2 mi from downtown Renton, heading southeast.

Renton has 17 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 6,208 residents. The closest neighbour on our map is Cookies By Meesa, 1.5 mi away.

Opening hours for La Crema Patisserie are not verified in our data. A quick call to (425) 479-6946 before you go saves a wasted trip, especially on holidays.

What to order

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

Full menu

Viennoiserie

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 aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.

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

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.
Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.