Flour de Lis Bakery – Louisville, KY: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (502) 653-7650 to check today's hours. Know the hours? Send them to us.

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1759 Bardstown Rd, Louisville, KY 40205

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Address1759 Bardstown Rd, Louisville, KY 40205

Phone(502) 653-7650

StyleArtisan bread bakery

CountyJefferson County

Time zoneEastern Time

From city center1.2 mi west

About Flour de Lis Bakery

Flour de Lis Bakery is an artisan bread bakery at 1759 Bardstown Rd, about 1.2 mi west of central Louisville.

It is one of 165 bakeries and sweet shops we list in Louisville. Nearest alternative: Rawnaissance Raw Organic Desserts at 1759 Bardstown Road, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Flour de Lis Bakery yet, so calling ahead at (502) 653-7650 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Artisan bread bakery
Bakeries in Louisville	165
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

Country sourdoughLong-fermented loaf of wheat flour, water, salt and wild starter, with a crackling crust and open, glossy, mildly tangy crumb.
Whole wheat sourdoughSourdough made with a high share of stone-milled whole wheat, giving a denser crumb and a sweet, toasty grain flavor.
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.

French & Italian breads

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.
CiabattaFlat, rustic Italian loaf from a very wet dough, with a thin, crisp crust and large irregular holes ideal for sandwiches.

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.