Bakehouse 46 – Plymouth, MI: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (734) 582-0500 to check today's hours. Know the hours? Send them to us.

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318 S Main St, Plymouth, MI 48170

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Address318 S Main St, Plymouth, MI 48170

Phone(734) 582-0500

StyleBakery

CountyWayne County

Time zoneEastern Time

About Bakehouse 46

Bakehouse 46 serves Plymouth from 318 S Main St, close to the center of Plymouth.

It is one of 12 bakeries and sweet shops we list in Plymouth, roughly one for every 765 residents. Nearest alternative: Boule Artisan Bakery at 880 W Ann Arbor Trail, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Bakehouse 46 yet, so calling ahead at (734) 582-0500 is the safest bet. Bakeries often sell out of popular items by early afternoon.

This is one of 10 locations of the same brand in our directory.

At a glance

Listed as	Bakery
Bakeries in Plymouth	12
Nearest bakery	less than 0.1 mi
Brand locations	10

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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

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.
Apple TurnoverPuff pastry folded over cinnamon-spiced apple filling into a triangle, baked until shatteringly crisp and finished with a light vanilla drizzle.
Cheese DanishLaminated dough cradling a lightly sweet cream cheese center with a hint of lemon; golden edges give way to a rich, custardy middle.

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

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