Franz Bakery Outlet – Moses Lake, WA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (509) 765-4964 to check today's hours. Know the hours? Send them to us.

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1135 S Pioneer Way, Moses Lake, WA 98837

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Address1135 S Pioneer Way, Moses Lake, WA 98837

Phone(509) 765-4964

StyleBakery

CountyGrant County

Time zonePacific Time

From city center1.0 mi southeast

About Franz Bakery Outlet

Franz Bakery Outlet serves Moses Lake from 1135 S Pioneer Way, about 1.0 mi southeast of central Moses Lake.

Moses Lake has 4 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 6,742 residents. Nearest alternative: Le Tejanita Bakery at 225 E 3rd Ave, 1.0 mi away.

Hours were not published with this listing. Most bakerys in Moses Lake open in the early morning, but phoning (509) 765-4964 first is a good idea.

This is one of 34 locations of the same brand in our directory.

At a glance

Listed as	Bakery
Bakeries in Moses Lake	4
Nearest bakery	1.0 mi
Brand locations	34

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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

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.
Bear ClawA slashed, claw-shaped Danish filled with sweet almond paste and topped with sliced almonds and a thin glaze; layered and buttery throughout.
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.

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

SnickerdoodleRolled in cinnamon sugar before baking, this crackle-topped butter cookie has a pleasant tang from cream of tartar and a puffy interior.
Peanut Butter CookieA classic crosshatched cookie made with creamy peanut butter, sandy at the edges and fudgy in the middle, with a salty-sweet finish.
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.