Bigwood Bread Bakery and Cafe – Ketchum, ID: Hours & Menu

Opening hours

Mountain Time

Opening hours have not been published for this bakery yet. Call (208) 726-2035 to check today's hours. Know the hours? Send them to us.

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271 Northwood Wy, Ketchum, ID 83340

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Address271 Northwood Wy, Ketchum, ID 83340

Phone(208) 726-2035

StyleArtisan bread bakery

CountyBlaine County

Time zoneMountain Time

From city center0.4 mi west

About Bigwood Bread Bakery and Cafe

Bigwood Bread Bakery and Cafe serves Ketchum from 271 Northwood Wy, 0.4 mi west of the Ketchum city center. Its listing also places it among bakery cafés.

Ketchum has 4 places on our map that bake or sell fresh pastry, and this is one of them — about one per 902 people living in the city. If you want to compare, Big Wood Bread Co. sits less than 0.1 mi from here.

We have not been able to confirm a full weekly schedule for Bigwood Bread Bakery and Cafe yet, so calling ahead at (208) 726-2035 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Bakery café and Artisan bread bakery
Bakeries in Ketchum	4
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

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

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.