Daily Bread Bakery – Algona, IA: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (515) 395-3387 to check today's hours. Know the hours? Send them to us.

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815 N Roan St, Algona, IA 50511

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Address815 N Roan St, Algona, IA 50511

Phone(515) 395-3387

StyleArtisan bread bakery

CountyKossuth County

Time zoneCentral Time

From city center0.5 mi northeast

About Daily Bread Bakery

You will find Daily Bread Bakery at 815 N Roan St in Algona, roughly 0.5 mi from downtown Algona, heading northeast.

Algona has 4 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 1,335 residents. If you want to compare, Daylight Donuts sits 0.8 mi from here.

Opening hours for Daily Bread Bakery are not verified in our data. A quick call to (515) 395-3387 before you go saves a wasted trip, especially on holidays.

This is one of 5 locations of the same brand in our directory.

At a glance

Listed as	Artisan bread bakery
Bakeries in Algona	4
Nearest bakery	0.8 mi
Brand locations	5

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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

Country sourdoughLong-fermented loaf of wheat flour, water, salt and wild starter, with a crackling crust and open, glossy, mildly tangy crumb.
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.

French & Italian breads

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.
Rosemary focacciaDimpled, olive oil–soaked flatbread topped with fresh rosemary and flaky salt; crisp underneath and pillowy inside.

Enriched breads

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.
Brioche loafRich French loaf made with plenty of butter and eggs, feathery and golden inside; excellent for French toast.