Brooklyn Artisan Bakehouse – Brooklyn, NY: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (718) 872-5155 to check today's hours. Know the hours? Send them to us.

Tap for directions

665 Empire Blvd, Brooklyn, NY 11213

Google Maps Apple Maps Waze Bing Maps

Address665 Empire Blvd, Brooklyn, NY 11213

Phone(718) 872-5155

StyleArtisan bread bakery

CountyKings County

Time zoneEastern Time

From city center1.5 mi east

About Brooklyn Artisan Bakehouse

You will find Brooklyn Artisan Bakehouse at 665 Empire Blvd in Brooklyn, 1.5 mi east of the Brooklyn city center.

Brooklyn has 627 places on our map that bake or sell fresh pastry, and this is one of them. Nearest alternative: Crown Heights's Matzoh Bakery at 440 Albany Ave, less than 0.1 mi away.

Hours were not published with this listing. Most artisan bread bakerys in Brooklyn open in the early morning, but phoning (718) 872-5155 first is a good idea.

At a glance

Listed as	Artisan bread bakery
Bakeries in Brooklyn	627
Nearest bakery	less than 0.1 mi

Suggest an edit

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

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.
Cinnamon swirl loafSoft sandwich bread rolled with a ribbon of cinnamon sugar, giving a spiraled slice that toasts beautifully.