Bloomington Community Wood-Fired Bread Oven

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (812) 322-6101 to check today's hours. Know the hours? Send them to us.

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907 S Madison St, Bloomington, IN 47403

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Address907 S Madison St, Bloomington, IN 47403

Phone(812) 322-6101

StyleArtisan bread bakery

CountyMonroe County

Time zoneEastern Time

From city center0.7 mi south

About Bloomington Community Wood-Fired Bread Oven

Set at 907 S Madison St (47403), Bloomington Community Wood-Fired Bread Oven is an artisan bread bakery roughly 0.7 mi from downtown Bloomington, heading south.

Bloomington has 36 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 2,222 residents. Nearest alternative: Two Sticks Bakery at 415 S Washington St, 0.5 mi away.

We have not been able to confirm a full weekly schedule for Bloomington Community Wood-Fired Bread Oven yet, so calling ahead at (812) 322-6101 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Artisan bread bakery
Bakeries in Bloomington	36
Nearest bakery	0.5 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

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

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.