La Citadelle Bakery – Lawrenceville, GA: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (678) 330-1073 to check today's hours. Know the hours? Send them to us.

Tap for directions

248 E Crogan St #1, Lawrenceville, GA 30046

Google Maps Apple Maps Waze Bing Maps

Address248 E Crogan St #1, Lawrenceville, GA 30046

Phone(678) 330-1073

StyleBakery

CountyGwinnett County

Time zoneEastern Time

From city center2.0 mi east

About La Citadelle Bakery

You will find La Citadelle Bakery at 248 E Crogan St #1 in Lawrenceville, about 2.0 mi east of central Lawrenceville.

It is one of 44 bakeries and sweet shops we list in Lawrenceville, which works out to one bakery per 724 residents. If you want to compare, Donut Worry sits less than 0.1 mi from here.

We have not been able to confirm a full weekly schedule for La Citadelle Bakery yet, so calling ahead at (678) 330-1073 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Bakery
Bakeries in Lawrenceville	44
Nearest bakery	less than 0.1 mi

Suggest an edit

What to order

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

Full menu

Breakfast Pastries & Muffins

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.
Cinnamon RollYeasted dough spiraled with brown sugar and cinnamon, baked snug in a pan so the sides stay pillowy, then spread with cream cheese icing.
Bear ClawA slashed, claw-shaped Danish filled with sweet almond paste and topped with sliced almonds and a thin glaze; layered and buttery throughout.

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

SnickerdoodleRolled in cinnamon sugar before baking, this crackle-topped butter cookie has a pleasant tang from cream of tartar and a puffy interior.
Peanut Butter CookieA classic crosshatched cookie made with creamy peanut butter, sandy at the edges and fudgy in the middle, with a salty-sweet finish.
Fudge BrownieDense dark chocolate squares with a shiny crackled top and a gooey, almost truffle-like center, cut generously from a full sheet pan.
Lemon BarA shortbread base topped with a sharp, silky lemon curd and a snowfall of powdered sugar; bright, citrusy, and cleanly sliced.