The Baked Bear – Tuscaloosa, AL: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (205) 764-0016 to check today's hours. Know the hours? Send them to us.

Tap for directions

1800 McFarland Blvd E, Tuscaloosa, AL 35404

Google Maps Apple Maps Waze Bing Maps

Address1800 McFarland Blvd E, Tuscaloosa, AL 35404

Phone(205) 764-0016

StyleBakery

CountyTuscaloosa County

Time zoneCentral Time

From city center0.9 mi southeast

About The Baked Bear

Set at 1800 McFarland Blvd E (35404), The Baked Bear is a bakery roughly 0.9 mi from downtown Tuscaloosa, heading southeast.

Tuscaloosa has 17 places on our map that bake or sell fresh pastry, and this is one of them — about one per 6,723 people living in the city. Nearest alternative: Gigi's Cupcakes at 1800 McFarland Blvd E, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for The Baked Bear yet, so calling ahead at (205) 764-0016 is the safest bet. Bakeries often sell out of popular items by early afternoon.

This is one of 36 locations of the same brand in our directory.

At a glance

Listed as	Bakery
Bakeries in Tuscaloosa	17
Nearest bakery	less than 0.1 mi
Brand locations	36

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

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.
Parker House RollsFolded dinner rolls with a feathery crumb and golden tops brushed with melted butter and flaky salt, a fixture on holiday tables.
Multigrain LoafA hearty loaf combining whole wheat, oats, flax, and sunflower seeds, with a wholesome chew and a crust rolled in more seeds.
Sourdough BouleNaturally leavened round loaf with a blistered, deeply browned crust, an open chewy interior, and the gentle tang of a long fermentation.

Cookies & Bars

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.
Oatmeal Raisin CookieA rustic cookie made with rolled oats, plump raisins, and warm cinnamon, with crinkly edges and a molasses-tinged sweetness.