La Poblanita Bakery – Durham, NC: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (919) 220-7019 to check today's hours. Know the hours? Send them to us.

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2000 Avondale Dr A, Durham, NC 27704

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Address2000 Avondale Dr A, Durham, NC 27704

Phone(919) 220-7019

StyleBakery

CountyDurham County

Time zoneEastern Time

From city center3.2 mi northeast

About La Poblanita Bakery

You will find La Poblanita Bakery at 2000 Avondale Dr A in Durham, roughly 3.2 mi from downtown Durham, heading northeast.

Our Durham directory counts 76 bakeries in total, which works out to one bakery per 3,972 residents. If you want to compare, Panaderia Pahuatlan sits less than 0.1 mi from here.

We have not been able to confirm a full weekly schedule for La Poblanita Bakery yet, so calling ahead at (919) 220-7019 is the safest bet. Bakeries often sell out of popular items by early afternoon.

The brand runs 5 locations we track across the country.

At a glance

Listed as	Bakery
Bakeries in Durham	76
Nearest bakery	less than 0.1 mi
Brand locations	5

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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

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.
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.

Cookies & Bars

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.
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.