Bittersweet Bakery – Ogallala, NE: Hours, Menu & Directions

Opening hours

Mountain Time

Opening hours have not been published for this bakery yet. Call (308) 284-6800 to check today's hours. Know the hours? Send them to us.

Tap for directions

109 W 4th St, Ogallala, NE 69153

Google Maps Apple Maps Waze Bing Maps

Address109 W 4th St, Ogallala, NE 69153

Phone(308) 284-6800

StyleBakery

CountyKeith County

Time zoneMountain Time

About Bittersweet Bakery

Bittersweet Bakery is a bakery at 109 W 4th St, close to the center of Ogallala.

Our Ogallala directory counts 2 bakeries in total — about one per 2,376 people living in the city. Nearest alternative: A Taste of Paradise at 814 W 1st St, 0.5 mi away.

We have not been able to confirm a full weekly schedule for Bittersweet Bakery yet, so calling ahead at (308) 284-6800 is the safest bet. Bakeries often sell out of popular items by early afternoon.

The brand runs 6 locations we track across the country.

At a glance

Listed as	Bakery
Bakeries in Ogallala	2
Nearest bakery	0.5 mi
Brand locations	6

Suggest an edit

What to order

Typical items at a bakery like this one — the bakery's own selection may differ.

Full menu

Breakfast Pastries & Muffins

Morning Glory MuffinA hearty muffin packed with shredded carrot, apple, raisins, coconut, and walnuts, warmly spiced and substantial enough to stand in for breakfast.
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.

Breads & Rolls

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.
ChallahBraided egg bread enriched with oil and a little honey, glazed for a lacquered shine; the crumb is fluffy, pull-apart, and faintly sweet.

Cookies & Bars

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.
Chocolate Chip CookieBrown-butter dough loaded with semisweet chocolate chunks, baked to crisp golden edges and a chewy center with a sprinkle of sea salt.