Celtica French Bakery – New Orleans, LA: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (504) 354-8548 to check today's hours. Know the hours? Send them to us.

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218 Allen Toussaint Blvd, New Orleans, LA 70124

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Address218 Allen Toussaint Blvd, New Orleans, LA 70124

Phone(504) 354-8548

StyleFrench bakery

CountyOrleans Parish

Time zoneCentral Time

From city center4.6 mi northwest

About Celtica French Bakery

Set at 218 Allen Toussaint Blvd (70124), Celtica French Bakery is a French bakery 4.6 mi northwest of the New Orleans city center.

Our New Orleans directory counts 127 bakeries in total, roughly one for every 2,856 residents. If you want to compare, The Batterina sits 0.4 mi from here.

Opening hours for Celtica French Bakery are not verified in our data. A quick call to (504) 354-8548 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

Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.
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

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.
Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.

Pâtisserie

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.
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.