Flour Pot Bakery – Newberry, FL: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (352) 331-1771 to check today's hours. Know the hours? Send them to us.

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13005 Sw 1st Rd Ste 137, Newberry, FL 32669

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Address13005 Sw 1st Rd Ste 137, Newberry, FL 32669

Phone(352) 331-1771

StyleArtisan bread bakery

CountyAlachua County

Time zoneEastern Time

About Flour Pot Bakery

Set at 13005 Sw 1st Rd Ste 137 (32669), Flour Pot Bakery is an artisan bread bakery close to the center of Newberry.

Our Newberry directory counts 2 bakeries in total — about one per 4,163 people living in the city. Nearest alternative: Halo Potato - Jonesville at 14029 W Newberry Rd Unit 40, 0.8 mi away.

We have not been able to confirm a full weekly schedule for Flour Pot Bakery yet, so calling ahead at (352) 331-1771 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Artisan bread bakery
Bakeries in Newberry	2
Nearest bakery	0.8 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

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.
ÉpiBaguette dough snipped into a wheat-stalk shape so each section tears off as a crusty individual roll.

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.