Old Mill Bread Bakery and Cafe – Little Rock, AR: Hours & Menu

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (501) 228-4677 to check today's hours. Know the hours? Send them to us.

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12111 W Markham St Ste 366, Little Rock, AR 72211

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Address12111 W Markham St Ste 366, Little Rock, AR 72211

Phone(501) 228-4677

StyleArtisan bread bakery

CountyPulaski County

Time zoneCentral Time

From city center2.7 mi west

About Old Mill Bread Bakery and Cafe

Old Mill Bread Bakery and Cafe serves Little Rock from 12111 W Markham St Ste 366, about 2.7 mi west of central Little Rock. Its listing also places it among bakery cafés.

Little Rock has 64 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 3,200 residents. The closest neighbour on our map is The Whimsy Cookie Company, 0.1 mi away.

We have not been able to confirm a full weekly schedule for Old Mill Bread Bakery and Cafe yet, so calling ahead at (501) 228-4677 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Bakery café and Artisan bread bakery
Bakeries in Little Rock	64
Nearest bakery	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

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.
Jalapeño cheddar sourdoughSourdough folded with sharp cheddar cubes and diced jalapeño, so melted cheese pockets crisp against the crust.

French & Italian breads

Pain de campagneFrench country loaf blending white, whole wheat and rye flours for a rustic, slightly sour flavor and chewy crumb.
ÉpiBaguette dough snipped into a wheat-stalk shape so each section tears off as a crusty individual roll.
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.

Enriched breads

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.
Cinnamon swirl loafSoft sandwich bread rolled with a ribbon of cinnamon sugar, giving a spiraled slice that toasts beautifully.