Franz Bakery Outlet – Provo, UT: Hours, Menu & Directions

Opening hours

Mountain Time

Opening hours have not been published for this bakery yet. Call (801) 377-2154 to check today's hours. Know the hours? Send them to us.

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1177 W 100 N, Provo, UT 84601

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Address1177 W 100 N, Provo, UT 84601

Phone(801) 377-2154

StyleBakery

CountyUtah County

Time zoneMountain Time

From city center1.1 mi southwest

About Franz Bakery Outlet

Franz Bakery Outlet is a bakery at 1177 W 100 N, roughly 1.1 mi from downtown Provo, heading southwest.

Provo has 36 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 3,208 residents. If you want to compare, Franz sits less than 0.1 mi from here.

We have not been able to confirm a full weekly schedule for Franz Bakery Outlet yet, so calling ahead at (801) 377-2154 is the safest bet. Bakeries often sell out of popular items by early afternoon.

This is one of 51 locations of the same brand in our directory.

At a glance

Listed as	Bakery
Bakeries in Provo	36
Nearest bakery	less than 0.1 mi
Brand locations	51

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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

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.
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.

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.