Baker's Dozen Bake Shop – South Bend, IN: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (574) 289-9559 to check today's hours. Know the hours? Send them to us.

Tap for directions

2909 W Sample St, South Bend, IN 46619

Google Maps Apple Maps Waze Bing Maps

Address2909 W Sample St, South Bend, IN 46619

Phone(574) 289-9559

StyleBakery

CountySaint Joseph County

Time zoneEastern Time

From city center2.6 mi west

About Baker's Dozen Bake Shop

Baker's Dozen Bake Shop is a bakery at 2909 W Sample St, roughly 2.6 mi from downtown South Bend, heading west.

Our South Bend directory counts 30 bakeries in total, which works out to one bakery per 3,457 residents. If you want to compare, La Central Panaderia sits 0.5 mi from here.

We have not been able to confirm a full weekly schedule for Baker's Dozen Bake Shop yet, so calling ahead at (574) 289-9559 is the safest bet. Bakeries often sell out of popular items by early afternoon.

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

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.
Cinnamon Raisin SwirlA white pan loaf rolled with a ribbon of cinnamon sugar and plump raisins, made for thick slices of toast or French toast.

Cookies & Bars

Fudge BrownieDense dark chocolate squares with a shiny crackled top and a gooey, almost truffle-like center, cut generously from a full sheet pan.
Lemon BarA shortbread base topped with a sharp, silky lemon curd and a snowfall of powdered sugar; bright, citrusy, and cleanly sliced.
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.