Bread – Durango, CO: Hours, Menu & Directions

Opening hours

Mountain Time

Opening hours have not been published for this bakery yet. Call (970) 247-2220 to check today's hours. Know the hours? Send them to us.

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135 E 8th St, Durango, CO 81301

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Address135 E 8th St, Durango, CO 81301

Phone(970) 247-2220

StyleArtisan bread bakery

CountyLa Plata County

Time zoneMountain Time

From city center0.5 mi southwest

About Bread

Set at 135 E 8th St (81301), Bread is an artisan bread bakery about 0.5 mi southwest of central Durango.

Durango has 15 places on our map that bake or sell fresh pastry, and this is one of them — about one per 1,321 people living in the city. The closest neighbour on our map is Toast Records & Bakes, 0.1 mi away.

We have not been able to confirm a full weekly schedule for Bread yet, so calling ahead at (970) 247-2220 is the safest bet. Bakeries often sell out of popular items by early afternoon.

The brand runs 11 locations we track across the country.

At a glance

Listed as	Artisan bread bakery
Bakeries in Durango	15
Nearest bakery	0.1 mi
Brand locations	11

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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

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.
Rosemary focacciaDimpled, olive oil–soaked flatbread topped with fresh rosemary and flaky salt; crisp underneath and pillowy inside.

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.