Desert Flour Bakery – Sedona, AZ: Hours, Menu & Directions

Opening hours

Mountain Standard Time (Arizona)

Opening hours have not been published for this bakery yet. Call (928) 284-4633 to check today's hours. Know the hours? Send them to us.

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6446 State Route 179, Sedona, AZ 86351

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Address6446 State Route 179, Sedona, AZ 86351

Phone(928) 284-4633

StyleArtisan bread bakery

CountyYavapai County

Time zoneMountain Standard Time (Arizona)

From city center5.6 mi south

About Desert Flour Bakery

Set at 6446 State Route 179 (86351), Desert Flour Bakery is an artisan bread bakery 5.6 mi south of the Sedona city center.

Our Sedona directory counts 12 bakeries in total, which works out to one bakery per 815 residents. The closest neighbour on our map is BoSa Donuts, 0.5 mi away.

Opening hours for Desert Flour Bakery are not verified in our data. A quick call to (928) 284-4633 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	Artisan bread bakery
Bakeries in Sedona	12
Nearest bakery	0.5 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

Country sourdoughLong-fermented loaf of wheat flour, water, salt and wild starter, with a crackling crust and open, glossy, mildly tangy crumb.
Whole wheat sourdoughSourdough made with a high share of stone-milled whole wheat, giving a denser crumb and a sweet, toasty grain flavor.
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.

French & Italian breads

ÉpiBaguette dough snipped into a wheat-stalk shape so each section tears off as a crusty individual roll.
FougasseLeaf-shaped Provençal flatbread with cut-out openings, often flavored with herbs or olives, crusty all over.
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.

Enriched breads

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.
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.