Artisan Bakery – Edwardsville, IL: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (618) 659-1122 to check today's hours. Know the hours? Send them to us.

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222 N Main St, Edwardsville, IL 62025

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Address222 N Main St, Edwardsville, IL 62025

Phone(618) 659-1122

StyleArtisan bread bakery

CountyMadison County

Time zoneCentral Time

From city center1.4 mi north

About Artisan Bakery

Artisan Bakery is an artisan bread bakery at 222 N Main St, 1.4 mi north of the Edwardsville city center.

It is one of 9 bakeries and sweet shops we list in Edwardsville, which works out to one bakery per 4,500 residents. If you want to compare, Alibi Cookies sits 0.4 mi from here.

We have not been able to confirm a full weekly schedule for Artisan Bakery yet, so calling ahead at (618) 659-1122 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Artisan bread bakery
Bakeries in Edwardsville	9
Nearest bakery	0.4 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

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.