The Baked Bear – Gilbert, AZ: Hours, Menu & Directions

Opening hours

Mountain Standard Time (Arizona)

Opening hours have not been published for this bakery yet. Call (480) 912-8954 to check today's hours. Know the hours? Send them to us.

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2206 E Williams Field Rd, Gilbert, AZ 85295

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Address2206 E Williams Field Rd, Gilbert, AZ 85295

Phone(480) 912-8954

StyleBakery

CountyMaricopa County

Time zoneMountain Standard Time (Arizona)

From city center1.8 mi southeast

About The Baked Bear

The Baked Bear serves Gilbert from 2206 E Williams Field Rd, about 1.8 mi southeast of central Gilbert.

It is one of 48 bakeries and sweet shops we list in Gilbert, roughly one for every 6,016 residents. If you want to compare, Caketini - Gilbert sits 0.1 mi from here.

Opening hours for The Baked Bear are not verified in our data. A quick call to (480) 912-8954 before you go saves a wasted trip, especially on holidays.

The brand runs 36 locations we track across the country.

At a glance

Listed as	Bakery
Bakeries in Gilbert	48
Nearest bakery	0.1 mi
Brand locations	36

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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

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.
Jewish RyeA deli-style rye speckled with caraway seeds, with a thin crackly crust and a dense, slightly sour crumb suited to pastrami or Reuben sandwiches.

Cookies & Bars

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.
SnickerdoodleRolled in cinnamon sugar before baking, this crackle-topped butter cookie has a pleasant tang from cream of tartar and a puffy interior.
Peanut Butter CookieA classic crosshatched cookie made with creamy peanut butter, sandy at the edges and fudgy in the middle, with a salty-sweet finish.