Jefferson Street Bakery – Burlington, IA: Hours & Menu

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (319) 752-6315 to check today's hours. Know the hours? Send them to us.

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3400 Mount Pleasant St, Burlington, IA 52655

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Address3400 Mount Pleasant St, Burlington, IA 52655

Phone(319) 752-6315

StyleBakery

CountyDes Moines County

Time zoneCentral Time

From city center1.6 mi west

About Jefferson Street Bakery

You will find Jefferson Street Bakery at 3400 Mount Pleasant St in Burlington, 1.6 mi west of the Burlington city center.

Burlington has 8 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 2,955 residents. If you want to compare, Baker's Pride sits less than 0.1 mi from here.

We have not been able to confirm a full weekly schedule for Jefferson Street Bakery yet, so calling ahead at (319) 752-6315 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

Cheese DanishLaminated dough cradling a lightly sweet cream cheese center with a hint of lemon; golden edges give way to a rich, custardy middle.
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.

Breads & Rolls

Multigrain LoafA hearty loaf combining whole wheat, oats, flax, and sunflower seeds, with a wholesome chew and a crust rolled in more seeds.
Sourdough BouleNaturally leavened round loaf with a blistered, deeply browned crust, an open chewy interior, and the gentle tang of a long fermentation.
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.

Cookies & Bars

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.
Oatmeal Raisin CookieA rustic cookie made with rolled oats, plump raisins, and warm cinnamon, with crinkly edges and a molasses-tinged sweetness.
SnickerdoodleRolled in cinnamon sugar before baking, this crackle-topped butter cookie has a pleasant tang from cream of tartar and a puffy interior.