Ficelle Artisan Bakery – Ventura, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (805) 826-0100 to check today's hours. Know the hours? Send them to us.

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4538 Westinghouse St Ste C, Ventura, CA 93003

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Address4538 Westinghouse St Ste C, Ventura, CA 93003

Phone(805) 826-0100

StyleArtisan bread bakery

CountyVentura County

Time zonePacific Time

From city center1.1 mi southeast

About Ficelle Artisan Bakery

You will find Ficelle Artisan Bakery at 4538 Westinghouse St Ste C in Ventura, 1.1 mi southeast of the Ventura city center.

Ventura has 36 places on our map that bake or sell fresh pastry, and this is one of them. If you want to compare, Royal Bakery & Café sits 0.2 mi from here.

We have not been able to confirm a full weekly schedule for Ficelle Artisan Bakery yet, so calling ahead at (805) 826-0100 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Artisan bread bakery
Bakeries in Ventura	36
Nearest bakery	0.2 mi

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What to order

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

Full menu

Sourdough loaves

Country sourdoughLong-fermented loaf of wheat flour, water, salt and wild starter, with a crackling crust and open, glossy, mildly tangy crumb.
Whole wheat sourdoughSourdough made with a high share of stone-milled whole wheat, giving a denser crumb and a sweet, toasty grain flavor.
Seeded sourdoughSourdough loaded with sesame, flax, sunflower and pumpkin seeds inside and out, so every slice toasts up crunchy.
Rye sourdoughTangy loaf made with a good portion of rye flour, darker and more aromatic, with a moist, slightly sticky crumb.

French & Italian breads

FougasseLeaf-shaped Provençal flatbread with cut-out openings, often flavored with herbs or olives, crusty all over.
BaguetteLong, slender French loaf with a crackling, deeply browned crust and a light, cream-colored crumb; best on the day it's baked.
CiabattaFlat, rustic Italian loaf from a very wet dough, with a thin, crisp crust and large irregular holes ideal for sandwiches.
Rosemary focacciaDimpled, olive oil–soaked flatbread topped with fresh rosemary and flaky salt; crisp underneath and pillowy inside.

Enriched breads

Chocolate babkaTwisted yeast loaf layered with chocolate filling and crumb topping, dense and rich with visible swirls.
PanettoneTall Italian holiday bread with candied orange, lemon peel and raisins, naturally leavened for a light, airy texture.
Brioche loafRich French loaf made with plenty of butter and eggs, feathery and golden inside; excellent for French toast.
Braided challahSix-strand braided loaf enriched with eggs and oil, with a lacquered crust and soft, pull-apart crumb.