Mochinut Palos Verdes – Rolling Hills Estates, CA: Hours & Menu

Opening hours

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Opening hours have not been published for this bakery yet. Call (310) 963-6923 to check today's hours. Know the hours? Send them to us.

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550 Deep Valley Dr Ste 179, Rolling Hills Estates, CA 90274

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Address550 Deep Valley Dr Ste 179, Rolling Hills Estates, CA 90274

Phone(310) 963-6923

StyleBakery

CountyLos Angeles County

Time zonePacific Time

From city center0.3 mi west

About Mochinut Palos Verdes

Mochinut Palos Verdes is a bakery at 550 Deep Valley Dr Ste 179, roughly 0.3 mi from downtown Rolling Hills Estates, heading west.

Rolling Hills Estates has 2 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 4,004 residents. Nearest alternative: Noah's New York Bagels at 895 Silver Spur Rd, 0.4 mi away.

Opening hours for Mochinut Palos Verdes are not verified in our data. A quick call to (310) 963-6923 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	Bakery
Bakeries in Rolling Hills Estates	2
Nearest bakery	0.4 mi

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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

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.
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.

Breads & Rolls

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.
ChallahBraided egg bread enriched with oil and a little honey, glazed for a lacquered shine; the crumb is fluffy, pull-apart, and faintly sweet.

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.