The Bearded Baker – Kingman, AZ: Hours, Menu & Directions

Opening hours

Mountain Standard Time (Arizona)

Opening hours have not been published for this bakery yet. Call (928) 377-2429 to check today's hours. Know the hours? Send them to us.

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224 E Beale St, Kingman, AZ 86401

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Address224 E Beale St, Kingman, AZ 86401

Phone(928) 377-2429

StyleBakery

CountyMohave County

Time zoneMountain Standard Time (Arizona)

From city center0.5 mi west

About The Bearded Baker

You will find The Bearded Baker at 224 E Beale St in Kingman, about 0.5 mi west of central Kingman.

Kingman has 6 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 5,897 residents. Nearest alternative: Carnival Cravings and Bakery at 432c E Beale St, 0.2 mi away.

Opening hours for The Bearded Baker are not verified in our data. A quick call to (928) 377-2429 before you go saves a wasted trip, especially on holidays.

The brand runs 5 locations we track across the country.

At a glance

Listed as	Bakery
Bakeries in Kingman	6
Nearest bakery	0.2 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

Cheese DanishLaminated dough cradling a lightly sweet cream cheese center with a hint of lemon; golden edges give way to a rich, custardy middle.
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.

Breads & Rolls

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.
Jewish RyeA deli-style rye speckled with caraway seeds, with a thin crackly crust and a dense, slightly sour crumb suited to pastrami or Reuben sandwiches.

Cookies & Bars

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.
Chocolate Chip CookieBrown-butter dough loaded with semisweet chocolate chunks, baked to crisp golden edges and a chewy center with a sprinkle of sea salt.
Oatmeal Raisin CookieA rustic cookie made with rolled oats, plump raisins, and warm cinnamon, with crinkly edges and a molasses-tinged sweetness.
SnickerdoodleRolled in cinnamon sugar before baking, this crackle-topped butter cookie has a pleasant tang from cream of tartar and a puffy interior.