Cookie Co. Temecula – Temecula, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (951) 514-5171 to check today's hours. Know the hours? Send them to us.

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40573 Margarita Rd Ste b, Temecula, CA 92591

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Address40573 Margarita Rd Ste b, Temecula, CA 92591

Phone(951) 514-5171

StyleFrench bakery

CountyRiverside County

Time zonePacific Time

From city center0.8 mi north

About Cookie Co. Temecula

Cookie Co. Temecula is a French bakery at 40573 Margarita Rd Ste b, roughly 0.8 mi from downtown Temecula, heading north. Its listing also places it among cookie shops and cake shops.

Temecula has 36 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 3,123 residents. If you want to compare, Truly Madly Sweetly sits 0.3 mi from here.

We have not been able to confirm a full weekly schedule for Cookie Co. Temecula yet, so calling ahead at (951) 514-5171 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Cookie shop, Cake shop, and French bakery
Bakeries in Temecula	36
Nearest bakery	0.3 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

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 au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.

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

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.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.