South Coast Baking – Springdale, AR: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (479) 365-2846 to check today's hours. Know the hours? Send them to us.

Tap for directions

800 S 40th St, Springdale, AR 72762

Google Maps Apple Maps Waze Bing Maps

Address800 S 40th St, Springdale, AR 72762

Phone(479) 365-2846

StyleBakery

CountyWashington County

Time zoneCentral Time

From city center1.8 mi west

About South Coast Baking

You will find South Coast Baking at 800 S 40th St in Springdale, 1.8 mi west of the Springdale city center.

It is one of 21 bakeries and sweet shops we list in Springdale, which works out to one bakery per 4,256 residents. Nearest alternative: Stone Mill Bread Production Facility at 3817 Dakoda's Pl, 0.2 mi away.

We have not been able to confirm a full weekly schedule for South Coast Baking yet, so calling ahead at (479) 365-2846 is the safest bet. Bakeries often sell out of popular items by early afternoon.

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

Parker House RollsFolded dinner rolls with a feathery crumb and golden tops brushed with melted butter and flaky salt, a fixture on holiday tables.
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.

Cookies & Bars

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.
Oatmeal Raisin CookieA rustic cookie made with rolled oats, plump raisins, and warm cinnamon, with crinkly edges and a molasses-tinged sweetness.