Forscher German Bakery - Orderville

Opening hours

Mountain Time

Opening hours have not been published for this bakery yet. Call (435) 648-3040 to check today's hours. Know the hours? Send them to us.

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110 N State St, Orderville, UT 84758

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Address110 N State St, Orderville, UT 84758

Phone(435) 648-3040

StyleGerman bakery

CountyKane County

Time zoneMountain Time

About Forscher German Bakery - Orderville

Forscher German Bakery - Orderville is a German bakery at 110 N State St, in the heart of Orderville.

Hours were not published with this listing. Most German bakerys in Orderville open in the early morning, but phoning (435) 648-3040 first is a good idea.

What to order

Typical items at a German bakery like this one — the bakery's own selection may differ.

Full menu

Breads

PumpernickelWestphalian-style black rye loaf, steamed for many hours until deeply dark, dense and naturally sweet with molasses notes.
RoggenbrotHearty rye loaf with a thick crust and moist, tangy sourdough crumb that slices thin for open-faced sandwiches.
VollkornbrotHeavy whole-grain rye bread packed with cracked kernels and seeds, baked slowly in a pan for a dark, compact, earthy slice.
BauernbrotFarmhouse-style mixed rye and wheat loaf with a floured, crackled crust and a mild sour tang throughout the crumb.

Pretzels & Rolls

Laugenstange mit KäseLong pretzel-dough stick topped with melted, browned cheese, with a salty chewy crust that suits a midday snack.
BrezelLye-dipped Bavarian pretzel with a glossy mahogany skin, chewy thick belly, crisp thin arms and a scattering of coarse salt.
LaugenbrötchenSmall lye rolls with the same burnished, salty crust as a pretzel, split open for butter, cheese or cold cuts.
Kaiser Roll (Kaisersemmel)Crusty white roll stamped with a pinwheel pattern, light and airy inside with a crackly, golden top.

Cakes & Kuchen

KäsekuchenGerman cheesecake made with quark, lighter and tangier than the American style, often baked on a shortcrust base.
Frankfurter KranzRing-shaped butter cake layered with buttercream and red jam, coated all over in crunchy hazelnut brittle crumbs.
ZwetschgenkuchenLate-summer sheet cake lined with rows of halved Italian plums baked into soft yeast dough, often finished with streusel.
BienenstichBee sting cake of yeasted dough topped with honey-caramelized almonds and filled with a thick layer of vanilla custard cream.