Flowers Baking Co – Raleigh, NC: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (919) 876-6500 to check today's hours. Know the hours? Send them to us.

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3618 Spring Forest Rd, Raleigh, NC 27616

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Address3618 Spring Forest Rd, Raleigh, NC 27616

Phone(919) 876-6500

StyleBakery

CountyWake County

Time zoneEastern Time

From city center4.8 mi northeast

About Flowers Baking Co

Set at 3618 Spring Forest Rd (27616), Flowers Baking Co is a bakery 4.8 mi northeast of the Raleigh city center.

It is one of 134 bakeries and sweet shops we list in Raleigh, which works out to one bakery per 3,730 residents. If you want to compare, Michaels English Muffins sits 0.1 mi from here.

We have not been able to confirm a full weekly schedule for Flowers Baking Co yet, so calling ahead at (919) 876-6500 is the safest bet. Bakeries often sell out of popular items by early afternoon.

The brand runs 111 locations we track across the country.

At a glance

Listed as	Bakery
Bakeries in Raleigh	134
Nearest bakery	0.1 mi
Brand locations	111

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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

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.
Cinnamon RollYeasted dough spiraled with brown sugar and cinnamon, baked snug in a pan so the sides stay pillowy, then spread with cream cheese icing.
Bear ClawA slashed, claw-shaped Danish filled with sweet almond paste and topped with sliced almonds and a thin glaze; layered and buttery throughout.

Breads & Rolls

Cinnamon Raisin SwirlA white pan loaf rolled with a ribbon of cinnamon sugar and plump raisins, made for thick slices of toast or French toast.
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.

Cookies & Bars

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.
Fudge BrownieDense dark chocolate squares with a shiny crackled top and a gooey, almost truffle-like center, cut generously from a full sheet pan.
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.