The Rolling Pin Artisan Bakery and Cafe

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (419) 738-8777 to check today's hours. Know the hours? Send them to us.

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102 W Auglaize St, Wapakoneta, OH 45895

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Address102 W Auglaize St, Wapakoneta, OH 45895

Phone(419) 738-8777

StyleArtisan bread bakery

CountyAuglaize County

Time zoneEastern Time

About The Rolling Pin Artisan Bakery and Cafe

Set at 102 W Auglaize St (45895), The Rolling Pin Artisan Bakery and Cafe is an artisan bread bakery in the heart of Wapakoneta. Besides being an artisan bread bakery, it is also listed as bakery café.

Our Wapakoneta directory counts 5 bakeries in total, which works out to one bakery per 1,963 residents. If you want to compare, The City Bakery sits less than 0.1 mi from here.

Opening hours for The Rolling Pin Artisan Bakery and Cafe are not verified in our data. A quick call to (419) 738-8777 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	Bakery café and Artisan bread bakery
Bakeries in Wapakoneta	5
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

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.
Jalapeño cheddar sourdoughSourdough folded with sharp cheddar cubes and diced jalapeño, so melted cheese pockets crisp against the crust.
Cranberry walnut sourdoughSourdough studded with tart dried cranberries and toasted walnuts; a fruity, nutty loaf for cheese boards and toast.

French & Italian breads

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.
Pain de campagneFrench country loaf blending white, whole wheat and rye flours for a rustic, slightly sour flavor and chewy crumb.

Enriched breads

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.
Chocolate babkaTwisted yeast loaf layered with chocolate filling and crumb topping, dense and rich with visible swirls.
PanettoneTall Italian holiday bread with candied orange, lemon peel and raisins, naturally leavened for a light, airy texture.