Dante's Bakery – Grand Rapids, MI: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (616) 516-4558 to check today's hours. Know the hours? Send them to us.

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435 Ionia Ave SW, Grand Rapids, MI 49503

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Address435 Ionia Ave SW, Grand Rapids, MI 49503

Phone(616) 516-4558

StyleBakery

CountyKent County

Time zoneEastern Time

From city center1.3 mi west

About Dante's Bakery

You will find Dante's Bakery at 435 Ionia Ave SW in Grand Rapids, roughly 1.3 mi from downtown Grand Rapids, heading west.

Grand Rapids has 81 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 2,471 residents. If you want to compare, Field & Fire sits less than 0.1 mi from here.

We have not been able to confirm a full weekly schedule for Dante's Bakery yet, so calling ahead at (616) 516-4558 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Bakery
Bakeries in Grand Rapids	81
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

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

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.