Orion Bread Co. – Cottonwood, AZ: Hours, Menu & Directions

Opening hours

Mountain Standard Time (Arizona)

Opening hours have not been published for this bakery yet. Call (928) 649-1557 to check today's hours. Know the hours? Send them to us.

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1028 N Main St #A, Cottonwood, AZ 86326

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Address1028 N Main St #A, Cottonwood, AZ 86326

Phone(928) 649-1557

StyleArtisan bread bakery

CountyYavapai County

Time zoneMountain Standard Time (Arizona)

From city center0.5 mi northwest

About Orion Bread Co.

Orion Bread Co. is an artisan bread bakery at 1028 N Main St #A, 0.5 mi northwest of the Cottonwood city center.

Our Cottonwood directory counts 3 bakeries in total, which works out to one bakery per 4,313 residents. The closest neighbour on our map is Romero's Panaderia, 1.1 mi away.

Hours were not published with this listing. Most artisan bread bakerys in Cottonwood open in the early morning, but phoning (928) 649-1557 first is a good idea.

At a glance

Listed as	Artisan bread bakery
Bakeries in Cottonwood	3
Nearest bakery	1.1 mi

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What to order

Typical items at an artisan bread bakery like this one — the bakery's own selection may differ.

Full menu

Sourdough loaves

Country sourdoughLong-fermented loaf of wheat flour, water, salt and wild starter, with a crackling crust and open, glossy, mildly tangy crumb.
Whole wheat sourdoughSourdough made with a high share of stone-milled whole wheat, giving a denser crumb and a sweet, toasty grain flavor.
Seeded sourdoughSourdough loaded with sesame, flax, sunflower and pumpkin seeds inside and out, so every slice toasts up crunchy.
Rye sourdoughTangy loaf made with a good portion of rye flour, darker and more aromatic, with a moist, slightly sticky crumb.

French & Italian breads

FougasseLeaf-shaped Provençal flatbread with cut-out openings, often flavored with herbs or olives, crusty all over.
BaguetteLong, slender French loaf with a crackling, deeply browned crust and a light, cream-colored crumb; best on the day it's baked.
CiabattaFlat, rustic Italian loaf from a very wet dough, with a thin, crisp crust and large irregular holes ideal for sandwiches.
Rosemary focacciaDimpled, olive oil–soaked flatbread topped with fresh rosemary and flaky salt; crisp underneath and pillowy inside.

Enriched breads

Brioche loafRich French loaf made with plenty of butter and eggs, feathery and golden inside; excellent for French toast.
Braided challahSix-strand braided loaf enriched with eggs and oil, with a lacquered crust and soft, pull-apart crumb.
Japanese milk breadUltra-soft, fluffy sandwich loaf made with a cooked flour paste, staying moist and springy for days.
Cinnamon swirl loafSoft sandwich bread rolled with a ribbon of cinnamon sugar, giving a spiraled slice that toasts beautifully.