Petite Patisserie – Happy Valley, OR: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (503) 558-9878 to check today's hours. Know the hours? Send them to us.

Tap for directions

16144 SE Happy Valley Town Center Dr, Happy Valley, OR 97086

Google Maps Apple Maps Waze Bing Maps

Address16144 SE Happy Valley Town Center Dr, Happy Valley, OR 97086

Phone(503) 558-9878

StyleFrench bakery

CountyClackamas County

Time zonePacific Time

From city center1.5 mi east

About Petite Patisserie

Petite Patisserie serves Happy Valley from 16144 SE Happy Valley Town Center Dr, about 1.5 mi east of central Happy Valley.

It is one of 5 bakeries and sweet shops we list in Happy Valley, roughly one for every 5,794 residents. The closest neighbour on our map is FAT Cupcake, 0.6 mi away.

Opening hours for Petite Patisserie are not verified in our data. A quick call to (503) 558-9878 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

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

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

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.
Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.