ARIA Patisserie – Las Vegas, NV: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (702) 590-8554 to check today's hours. Know the hours? Send them to us.

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3730 S Las Vegas Blvd, Las Vegas, NV 89158

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Address3730 S Las Vegas Blvd, Las Vegas, NV 89158

Phone(702) 590-8554

StyleFrench bakery

CountyClark County

Time zonePacific Time

From city center1.7 mi southeast

About ARIA Patisserie

Set at 3730 S Las Vegas Blvd (89158), ARIA Patisserie is a French bakery about 1.7 mi southeast of central Las Vegas.

It is one of 333 bakeries and sweet shops we list in Las Vegas, which works out to one bakery per 2,039 residents. Nearest alternative: Easy Donuts & Coffee at 3730 S Las Vegas Blvd, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for ARIA Patisserie yet, so calling ahead at (702) 590-8554 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery
Bakeries in Las Vegas	333
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 au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.
Croissant aux AmandesDay-old croissant soaked in syrup, filled and topped with almond cream and sliced almonds, then rebaked; dense, sweet, and crisp-edged.
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.

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

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.