JJ Bistro & French Pastry – Honolulu, HI: Hours & Menu

Opening hours

Hawaii Time

Opening hours have not been published for this bakery yet. Call (808) 739-0993 to check today's hours. Know the hours? Send them to us.

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3447 Waialae Ave, Honolulu, HI 96816

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Address3447 Waialae Ave, Honolulu, HI 96816

Phone(808) 739-0993

StyleFrench bakery

CountyHonolulu County

Time zoneHawaii Time

From city center2.8 mi east

About JJ Bistro & French Pastry

Set at 3447 Waialae Ave (96816), JJ Bistro & French Pastry is a French bakery 2.8 mi east of the Honolulu city center. Its listing also places it among bakery cafés.

Our Honolulu directory counts 158 bakeries in total. If you want to compare, Little Vessels Donut Co. sits less than 0.1 mi from here.

Hours were not published with this listing. Most French bakerys in Honolulu open in the early morning, but phoning (808) 739-0993 first is a good idea.

At a glance

Listed as	French bakery and Bakery café
Bakeries in Honolulu	158
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

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

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

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.
OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.