Drunken Whoopies – San Diego, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (619) 302-9378 to check today's hours. Know the hours? Send them to us.

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9644 Caminito Tizona, San Diego, CA 92126

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Address9644 Caminito Tizona, San Diego, CA 92126

Phone(619) 302-9378

StyleFrench bakery

CountySan Diego County

Time zonePacific Time

From city center8.3 mi north

About Drunken Whoopies

Drunken Whoopies is a French bakery at 9644 Caminito Tizona, roughly 8.3 mi from downtown San Diego, heading north. Besides being a French bakery, it is also listed as cake shop.

Our San Diego directory counts 336 bakeries in total, roughly one for every 4,180 residents. Nearest alternative: San Diego Bread Company at 9707 Candida St Ste B, 0.4 mi away.

Hours were not published with this listing. Most French bakerys in San Diego open in the early morning, but phoning (619) 302-9378 first is a good idea.

At a glance

Listed as	Cake shop and French bakery
Bakeries in San Diego	336
Nearest bakery	0.4 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

Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.
Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.
Brioche à TêteFluted brioche with a little topknot, rich with eggs and butter, yielding a golden, faintly sweet crumb.
Croissant au BeurreAn all-butter croissant with a honeycombed interior, shattering crust, and deep caramelized color from a long, slow proof.

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

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.
OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.