Spring Mill Bread Co – Takoma Park, MD: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (301) 851-5947 to check today's hours. Know the hours? Send them to us.

Tap for directions

7300 Carroll Ave, Takoma Park, MD 20912

Google Maps Apple Maps Waze Bing Maps

Address7300 Carroll Ave, Takoma Park, MD 20912

Phone(301) 851-5947

StyleArtisan bread bakery

CountyMontgomery County

Time zoneEastern Time

Wheelchair accessYes

About Spring Mill Bread Co

Set at 7300 Carroll Ave (20912), Spring Mill Bread Co is an artisan bread bakery right in the middle of Takoma Park.

Our Takoma Park directory counts 5 bakeries in total, which works out to one bakery per 3,571 residents. If you want to compare, Capital City Cheesecake sits 0.3 mi from here.

Opening hours for Spring Mill Bread Co are not verified in our data. A quick call to (301) 851-5947 before you go saves a wasted trip, especially on holidays.

Good to know: outdoor seating, indoor seating, and card payments are available. The entrance is reported as wheelchair accessible.

Services and amenities

Indoor seating Outdoor seating Cards accepted

At a glance

Listed as	Artisan bread bakery
Bakeries in Takoma Park	5
Nearest bakery	0.3 mi

Suggest an edit

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

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.
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.

Enriched breads

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.
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.