Aleuro Bakery – Independence, MO: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (816) 867-0662 to check today's hours. Know the hours? Send them to us.

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201 N Forest Ave, Independence, MO 64050

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Address201 N Forest Ave, Independence, MO 64050

Phone(816) 867-0662

StyleBakery

CountyJackson County

Time zoneCentral Time

From city center1.2 mi west

About Aleuro Bakery

Set at 201 N Forest Ave (64050), Aleuro Bakery is a bakery about 1.2 mi west of central Independence.

Independence has 20 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 6,081 residents. Nearest alternative: Sincere's Kitchen at 201 N Forest Ave Ste 130, less than 0.1 mi away.

Hours were not published with this listing. Most bakerys in Independence open in the early morning, but phoning (816) 867-0662 first is a good idea.

At a glance

Listed as	Bakery
Bakeries in Independence	20
Nearest bakery	less than 0.1 mi

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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

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.
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.

Breads & Rolls

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.
Cinnamon Raisin SwirlA white pan loaf rolled with a ribbon of cinnamon sugar and plump raisins, made for thick slices of toast or French toast.

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.