Scones Vanilla Cream- a rich, creamy classic english scone topped with coarse sugar Lemon Poppy Ginger- our most complex scone. pieces of candied lemon... Read More >>

After 10 years of making bread at 4th and Myrtle, we have moved our bread making operation to our new facility on 3rd & Grove St, right off of Reserve St. The Missoulian had a recent feature about our new building "Fresh locale - Bakery to open branch on Third Street".  You can still find us at our retail shop on 4th & Myrtle with our bread and pastries plus some new artisan cheeses, salamis and gourmet jams. 

Le Petit Outre's breads follow the time honored baking traditions of Europe. The breads are handcrafted using traditional methods and four basic ingredients: wheat flour, water, sea salt and yeast. LPO hearth breads are baked free form, directly on stone in a Fringand french deck oven weighing just over six tons.

We currently make over fifty different breads and pastries. The bakery is a round the clock operation with people arriving at midnight to make pastries for morning delivery and the final bake shift starting at 5pm and pulling the last loaves out of the oven around 3am.

We deliver bread from Hamilton to Big Fork with over fifty accounts around the Missoula area. During the summer months Le Petit Outre utilizes Working Man Cycle bicycles for deliveries to stores and restaurants throughout the community. These are the third generation of bikes used to deliver Le Petit Outre breads and pastries around Missoula.

We offer our full line of hearth breads, european pastries, the finest espresso, artisan cheeses, meats and extra virgin olive oils from around the world in our 4th St retail shop. We are proud to serve Vivace espresso from Seattle. Le Petit Outre's retail shop is open seven days a week, Monday-Friday 7am-6pm, Saturday 8am-3pm and Sunday 8am-2pm.