Cheryl's Flour Garden Bakery and Coffee Bar

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (563) 852-5232 to check today's hours. Know the hours? Send them to us.

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126 1st Ave W, Cascade, IA 52033

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Address126 1st Ave W, Cascade, IA 52033

Phone(563) 852-5232

StyleArtisan bread bakery

CountyDubuque County

Time zoneCentral Time

From city center0.7 mi west

About Cheryl's Flour Garden Bakery and Coffee Bar

You will find Cheryl's Flour Garden Bakery and Coffee Bar at 126 1st Ave W in Cascade, 0.7 mi west of the Cascade city center. You will also find it under bakery cafés in our directory.

It is one of 2 bakeries and sweet shops we list in Cascade, roughly one for every 1,198 residents. If you want to compare, Koppes Kreations sits 0.7 mi from here.

We have not been able to confirm a full weekly schedule for Cheryl's Flour Garden Bakery and Coffee Bar yet, so calling ahead at (563) 852-5232 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 Cascade	2
Nearest bakery	0.7 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

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.
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.

French & Italian breads

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.
ÉpiBaguette dough snipped into a wheat-stalk shape so each section tears off as a crusty individual roll.

Enriched breads

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.
Braided challahSix-strand braided loaf enriched with eggs and oil, with a lacquered crust and soft, pull-apart crumb.