Sugar and Flour Bakery Cafe – Greendale, WI: Hours & Menu

Opening hours

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Opening hours have not been published for this bakery yet. Call (414) 421-5565 to check today's hours. Know the hours? Send them to us.

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5721 Broad St, Greendale, WI 53129

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Address5721 Broad St, Greendale, WI 53129

Phone(414) 421-5565

StyleArtisan bread bakery

CountyMilwaukee County

Time zoneCentral Time

From city center0.6 mi south

About Sugar and Flour Bakery Cafe

Set at 5721 Broad St (53129), Sugar and Flour Bakery Cafe is an artisan bread bakery roughly 0.6 mi from downtown Greendale, heading south. You will also find it under bakery cafés in our directory.

Our Greendale directory counts 8 bakeries in total — about one per 1,807 people living in the city. The closest neighbour on our map is National Bakery and Deli, 0.1 mi away.

We have not been able to confirm a full weekly schedule for Sugar and Flour Bakery Cafe yet, so calling ahead at (414) 421-5565 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Bakery café and Artisan bread bakery
Bakeries in Greendale	8
Nearest bakery	0.1 mi

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What to order

Typical items at an artisan bread bakery like this one — the bakery's own selection may differ.

Full menu

Sourdough loaves

Seeded sourdoughSourdough loaded with sesame, flax, sunflower and pumpkin seeds inside and out, so every slice toasts up crunchy.
Rye sourdoughTangy loaf made with a good portion of rye flour, darker and more aromatic, with a moist, slightly sticky crumb.
Kalamata olive sourdoughCountry sourdough studded with briny Kalamata olives and a hint of herbs; savory enough to eat with nothing but olive oil.
Jalapeño cheddar sourdoughSourdough folded with sharp cheddar cubes and diced jalapeño, so melted cheese pockets crisp against the crust.

French & Italian breads

BaguetteLong, slender French loaf with a crackling, deeply browned crust and a light, cream-colored crumb; best on the day it's baked.
CiabattaFlat, rustic Italian loaf from a very wet dough, with a thin, crisp crust and large irregular holes ideal for sandwiches.
Rosemary focacciaDimpled, olive oil–soaked flatbread topped with fresh rosemary and flaky salt; crisp underneath and pillowy inside.
Pain de campagneFrench country loaf blending white, whole wheat and rye flours for a rustic, slightly sour flavor and chewy crumb.

Enriched breads

Cinnamon swirl loafSoft sandwich bread rolled with a ribbon of cinnamon sugar, giving a spiraled slice that toasts beautifully.
Chocolate babkaTwisted yeast loaf layered with chocolate filling and crumb topping, dense and rich with visible swirls.
PanettoneTall Italian holiday bread with candied orange, lemon peel and raisins, naturally leavened for a light, airy texture.
Brioche loafRich French loaf made with plenty of butter and eggs, feathery and golden inside; excellent for French toast.