Ocho Coffee & Patisserie – Mission Viejo, CA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (949) 215-0146 to check today's hours. Know the hours? Send them to us.

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25106 Marguerite Pkwy Ste B, Mission Viejo, CA 92692

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Address25106 Marguerite Pkwy Ste B, Mission Viejo, CA 92692

Phone(949) 215-0146

StyleFrench bakery

CountyOrange County

Time zonePacific Time

From city center1.1 mi southeast

About Ocho Coffee & Patisserie

You will find Ocho Coffee & Patisserie at 25106 Marguerite Pkwy Ste B in Mission Viejo, about 1.1 mi southeast of central Mission Viejo. You will also find it under bakery cafés in our directory.

Mission Viejo has 34 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 2,694 residents. If you want to compare, Cookie Co. Mission Viejo sits less than 0.1 mi from here.

Hours were not published with this listing. Most French bakerys in Mission Viejo open in the early morning, but phoning (949) 215-0146 first is a good idea.

At a glance

Listed as	French bakery and Bakery café
Bakeries in Mission Viejo	34
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

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

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.