La Favorita Bakery – Los Angeles, CA: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (323) 265-4445 to check today's hours. Know the hours? Send them to us.

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2305 East 4th St #4305, Los Angeles, CA 90033

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Address2305 East 4th St #4305, Los Angeles, CA 90033

Phone(323) 265-4445

StyleBakery

CountyLos Angeles County

Time zonePacific Time

From city center5.3 mi east

About La Favorita Bakery

La Favorita Bakery serves Los Angeles from 2305 East 4th St #4305, about 5.3 mi east of central Los Angeles.

Los Angeles has 942 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 4,118 residents. If you want to compare, Olympic Donuts sits less than 0.1 mi from here.

We have not been able to confirm a full weekly schedule for La Favorita Bakery yet, so calling ahead at (323) 265-4445 is the safest bet. Bakeries often sell out of popular items by early afternoon.

The brand runs 9 locations we track across the country.

At a glance

Listed as	Bakery
Bakeries in Los Angeles	942
Nearest bakery	less than 0.1 mi
Brand locations	9

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What to order

Typical items at a bakery like this one — the bakery's own selection may differ.

Full menu

Breakfast Pastries & Muffins

Cheese DanishLaminated dough cradling a lightly sweet cream cheese center with a hint of lemon; golden edges give way to a rich, custardy middle.
Morning Glory MuffinA hearty muffin packed with shredded carrot, apple, raisins, coconut, and walnuts, warmly spiced and substantial enough to stand in for breakfast.
Sticky BunBaked upside down in a caramel of brown sugar and butter, these yeast rolls emerge glossy and gooey, crowned with toasted pecans.
Blueberry MuffinA domed muffin studded with whole blueberries and finished with a crunchy sugar top; moist crumb with bright, jammy pockets of fruit.

Breads & Rolls

Multigrain LoafA hearty loaf combining whole wheat, oats, flax, and sunflower seeds, with a wholesome chew and a crust rolled in more seeds.
Sourdough BouleNaturally leavened round loaf with a blistered, deeply browned crust, an open chewy interior, and the gentle tang of a long fermentation.
Honey Wheat Sandwich LoafA soft-crumbed pan loaf made with whole wheat flour and a touch of honey, sliceable for toast, lunchbox sandwiches, and grilled cheese.
Jewish RyeA deli-style rye speckled with caraway seeds, with a thin crackly crust and a dense, slightly sour crumb suited to pastrami or Reuben sandwiches.

Cookies & Bars

Black and White CookieA large, cakey drop cookie iced half in vanilla fondant and half in chocolate, a New York deli-counter staple with a lemony crumb.
Chocolate Chip CookieBrown-butter dough loaded with semisweet chocolate chunks, baked to crisp golden edges and a chewy center with a sprinkle of sea salt.
Oatmeal Raisin CookieA rustic cookie made with rolled oats, plump raisins, and warm cinnamon, with crinkly edges and a molasses-tinged sweetness.
SnickerdoodleRolled in cinnamon sugar before baking, this crackle-topped butter cookie has a pleasant tang from cream of tartar and a puffy interior.