Bakehouse Bread – Tucson, AZ: Hours, Menu & Directions

Opening hours

Mountain Standard Time (Arizona)

Opening hours have not been published for this bakery yet. Call (520) 792-6631 to check today's hours. Know the hours? Send them to us.

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2550 N Dragoon St Ste 120, Tucson, AZ 85745

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Address2550 N Dragoon St Ste 120, Tucson, AZ 85745

Phone(520) 792-6631

StyleArtisan bread bakery

CountyPima County

Time zoneMountain Standard Time (Arizona)

From city center3.8 mi northwest

About Bakehouse Bread

Set at 2550 N Dragoon St Ste 120 (85745), Bakehouse Bread is an artisan bread bakery about 3.8 mi northwest of central Tucson.

Tucson has 105 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 5,276 residents. The closest neighbour on our map is Bakehouse Bread Company, 0.4 mi away.

We have not been able to confirm a full weekly schedule for Bakehouse Bread yet, so calling ahead at (520) 792-6631 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Artisan bread bakery
Bakeries in Tucson	105
Nearest bakery	0.4 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

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.
Cranberry walnut sourdoughSourdough studded with tart dried cranberries and toasted walnuts; a fruity, nutty loaf for cheese boards and toast.

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

Braided challahSix-strand braided loaf enriched with eggs and oil, with a lacquered crust and soft, pull-apart crumb.
Japanese milk breadUltra-soft, fluffy sandwich loaf made with a cooked flour paste, staying moist and springy for days.
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.