Panadería Guila – Los Angeles, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (323) 472-8166 to check today's hours. Know the hours? Send them to us.

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5656 Santa Monica Blvd, Los Angeles, CA 90038

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Address5656 Santa Monica Blvd, Los Angeles, CA 90038

Phone(323) 472-8166

StyleMexican panadería

CountyLos Angeles County

Time zonePacific Time

From city center2.3 mi north

About Panadería Guila

You will find Panadería Guila at 5656 Santa Monica Blvd in Los Angeles, 2.3 mi north of the Los Angeles city center.

It is one of 942 bakeries and sweet shops we list in Los Angeles, roughly one for every 4,118 residents. If you want to compare, King Donuts sits 0.2 mi from here.

Hours were not published with this listing. Most Mexican panaderías in Los Angeles open in the early morning, but phoning (323) 472-8166 first is a good idea.

At a glance

Listed as	Mexican panadería
Bakeries in Los Angeles	942
Nearest bakery	0.2 mi

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What to order

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

Full menu

Pan Dulce

OrejaPalmier-style puff pastry rolled in sugar and baked into ear-shaped spirals that caramelize into crisp, glassy, buttery layers.
MarranitoAlso called puerquito or cochinito: a pig-shaped soft gingerbread sweetened with piloncillo and molasses, cakey in texture with an earthy, mildly spiced flavor.
Ojo de BueyNamed for an ox eye, this pastry rings a disc of sponge cake with a coil of flaky puff pastry, offering two contrasting textures in one piece.
MantecadaA Mexican-style muffin baked in a red paper cup, with a fine, buttery crumb, a hint of vanilla or orange, and a sugared dome.

Galletas y Polvorones

Galleta de GrajeaA round butter cookie edged in rainbow sprinkles, crisp around the rim and slightly tender in the middle, a favorite with children.
HojarascaA delicate cinnamon shortbread, traditionally made with lard, tossed in cinnamon sugar after baking; very crumbly with a warm, spiced aroma.
BesoTwo domed, cake-like halves joined with strawberry jam, then rolled in coconut or sugar to resemble a kiss; soft, sweet, and fruity.
CoyotaA thin, flaky disc from Sonora filled with melted piloncillo, offering a crisp shell and a molten, molasses-like brown-sugar center.

Empanadas y Rellenos

Empanada de CremaA tender turnover holding a vanilla pastry cream filling, dusted with sugar; mild, creamy, and popular with kids.
Churro RellenoA ridged fried churro rolled in cinnamon sugar and filled with cajeta, chocolate, or cream, crunchy outside with a gooey center.
Empanada de CalabazaA half-moon turnover filled with spiced pumpkin cooked down with piloncillo and cinnamon, with a tender, slightly flaky crust.
Empanada de PiñaA sugar-crusted turnover packed with sticky pineapple jam, its soft pastry shell giving way to a bright tropical bite.