Blackbird Bakery – Burlington, WI: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (262) 661-4029 to check today's hours. Know the hours? Send them to us.

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256 E Chestnut St, Burlington, WI 53105

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Address256 E Chestnut St, Burlington, WI 53105

Phone(262) 661-4029

StyleBakery

CountyRacine County

Time zoneCentral Time

About Blackbird Bakery

You will find Blackbird Bakery at 256 E Chestnut St in Burlington, in the heart of Burlington.

Burlington has 5 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 2,188 residents. The closest neighbour on our map is Cafe B, less than 0.1 mi away.

Hours were not published with this listing. Most bakerys in Burlington open in the early morning, but phoning (262) 661-4029 first is a good idea.

The brand runs 6 locations we track across the country.

At a glance

Listed as	Bakery
Bakeries in Burlington	5
Nearest bakery	less than 0.1 mi
Brand locations	6

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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

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.