The Burnt-Out Baker – Indianapolis, IN: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (463) 622-2766 to check today's hours. Know the hours? Send them to us.

Tap for directions

5220 E Southport Rd, Indianapolis, IN 46237

Google Maps Apple Maps Waze Bing Maps

Address5220 E Southport Rd, Indianapolis, IN 46237

Phone(463) 622-2766

StyleBakery

CountyMarion County

Time zoneEastern Time

From city center11 mi south

About The Burnt-Out Baker

Set at 5220 E Southport Rd (46237), The Burnt-Out Baker is a bakery about 11 mi south of central Indianapolis.

It is one of 184 bakeries and sweet shops we list in Indianapolis, which works out to one bakery per 4,896 residents. If you want to compare, Panera Bread sits 0.2 mi from here.

Opening hours for The Burnt-Out Baker are not verified in our data. A quick call to (463) 622-2766 before you go saves a wasted trip, especially on holidays.

What to order

Typical items at a bakery like this one — the bakery's own selection may differ.

Full menu

Breakfast Pastries & Muffins

Blueberry MuffinA domed muffin studded with whole blueberries and finished with a crunchy sugar top; moist crumb with bright, jammy pockets of fruit.
Cinnamon RollYeasted dough spiraled with brown sugar and cinnamon, baked snug in a pan so the sides stay pillowy, then spread with cream cheese icing.
Bear ClawA slashed, claw-shaped Danish filled with sweet almond paste and topped with sliced almonds and a thin glaze; layered and buttery throughout.
Apple TurnoverPuff pastry folded over cinnamon-spiced apple filling into a triangle, baked until shatteringly crisp and finished with a light vanilla drizzle.

Breads & Rolls

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.
ChallahBraided egg bread enriched with oil and a little honey, glazed for a lacquered shine; the crumb is fluffy, pull-apart, and faintly sweet.

Cookies & Bars

Lemon BarA shortbread base topped with a sharp, silky lemon curd and a snowfall of powdered sugar; bright, citrusy, and cleanly sliced.
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.