Flour Girls & Dough Boys Bakery – American Fork, UT: Hours & Menu

Opening hours

Mountain Time

Opening hours have not been published for this bakery yet. Call (801) 763-9232 to check today's hours. Know the hours? Send them to us.

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35 N Barrett Ave, American Fork, UT 84003

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Address35 N Barrett Ave, American Fork, UT 84003

Phone(801) 763-9232

StyleArtisan bread bakery

CountyUtah County

Time zoneMountain Time

About Flour Girls & Dough Boys Bakery

Flour Girls & Dough Boys Bakery is an artisan bread bakery at 35 N Barrett Ave, in the heart of American Fork.

American Fork has 18 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 2,294 residents. If you want to compare, Avenue Bakery sits less than 0.1 mi from here.

Hours were not published with this listing. Most artisan bread bakerys in American Fork open in the early morning, but phoning (801) 763-9232 first is a good idea.

At a glance

Listed as	Artisan bread bakery
Bakeries in American Fork	18
Nearest bakery	less than 0.1 mi

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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

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.
Kalamata olive sourdoughCountry sourdough studded with briny Kalamata olives and a hint of herbs; savory enough to eat with nothing but olive oil.

French & Italian breads

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.
Pain de campagneFrench country loaf blending white, whole wheat and rye flours for a rustic, slightly sour flavor and chewy crumb.

Enriched breads

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.
Chocolate babkaTwisted yeast loaf layered with chocolate filling and crumb topping, dense and rich with visible swirls.