Moulin Preparing To Expand In Costa Mesa

The Orange County bakery and café brand is connected to a new Costa Mesa opening announcement.

Maressa Ribeiro News Writer
Moulin's menu includes croissants, sandwiches, salads, and coffee (Image credit: Facebook: Moulin)

Moulin is preparing for another presence in Costa Mesa, bringing its French-inspired bakery and café concept to 298 E 17th St., Suite A, according to a social media announcement shared by 926OC.

The company operates a collection of cafés and bakeries throughout Orange County, serving French-inspired food and beverages. Its concept combines café service with a bakery selection that includes pastries, breads, and other traditional French offerings.

According to the company’s website, Moulin’s menu includes croissants, sandwiches, salads, and coffee. Its bakery offerings also include French pastries and freshly prepared breads.

The brand has developed a presence in several Orange County communities, including Newport Beach, Laguna Beach, Dana Point, and San Clemente. Its existing Costa Mesa operation is located at SOCO & The OC Mix, a shopping and dining destination in the city.

Moulin’s original Newport Beach café opened in 2014. The company has since developed different formats across its locations, including bakery and café operations and its Bouillon concept, which offers a French-style brasserie experience.

The company’s website describes its locations as having individual formats while maintaining a shared focus on French café culture and food.

The new Costa Mesa announcement adds to the brand’s activity in the local market. However, the available announcement and company information do not establish the precise address, opening date, or whether the project represents an additional storefront or a change involving an existing location.

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Maressa Omena is a diversity-thirsty journalist who believes every dish comes with a history worth telling. With more than a decade of experience in journalism,m podcasting, and digital communications, she focuses on uncovering the people and stories behind the headlines and the menus. A thrift shopper of vintage cookbooks and a former catering professional, her connection to food goes beyond writing: it's shaped by a deep appreciation for the craft and community of the industry. She is inspired by the stories that turn meals into moments of connection. Outside of work, she enjoys traveling and exploring cultural diversity in search of new flavors and perspectives.
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