The Flour Pot – De Pere, WI: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (920) 493-8818 to check today's hours. Know the hours? Send them to us.

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307 Reid St, De Pere, WI 54115

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Address307 Reid St, De Pere, WI 54115

Phone(920) 493-8818

StyleArtisan bread bakery

CountyBrown County

Time zoneCentral Time

From city center0.4 mi west

About The Flour Pot

The Flour Pot serves De Pere from 307 Reid St, 0.4 mi west of the De Pere city center.

De Pere has 12 places on our map that bake or sell fresh pastry, and this is one of them — about one per 2,121 people living in the city. The closest neighbour on our map is The Cupcake Couture, less than 0.1 mi away.

Opening hours for The Flour Pot are not verified in our data. A quick call to (920) 493-8818 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	Artisan bread bakery
Bakeries in De Pere	12
Nearest bakery	less than 0.1 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

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.
Kalamata olive sourdoughCountry sourdough studded with briny Kalamata olives and a hint of herbs; savory enough to eat with nothing but olive oil.

French & Italian breads

ÉpiBaguette dough snipped into a wheat-stalk shape so each section tears off as a crusty individual roll.
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.

Enriched breads

PanettoneTall Italian holiday bread with candied orange, lemon peel and raisins, naturally leavened for a light, airy texture.
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.