Village Baker – Spring Lake, MI: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (616) 935-7312 to check today's hours. Know the hours? Send them to us.

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617 E Savidge St, Spring Lake, MI 49456

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Address617 E Savidge St, Spring Lake, MI 49456

Phone(616) 935-7312

StyleBakery

CountyOttawa County

Time zoneEastern Time

About Village Baker

Village Baker is a bakery at 617 E Savidge St, right in the middle of Spring Lake.

Spring Lake has 2 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 7,829 residents. The closest neighbour on our map is Brooklyn’s, 0.9 mi away.

We have not been able to confirm a full weekly schedule for Village Baker yet, so calling ahead at (616) 935-7312 is the safest bet. Bakeries often sell out of popular items by early afternoon.

The brand runs 9 locations we track across the country.

At a glance

Listed as	Bakery
Bakeries in Spring Lake	2
Nearest bakery	0.9 mi
Brand locations	9

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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

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

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.