Lanchonete Rio Doce – Bridgeport, CT: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (203) 296-2140 to check today's hours. Know the hours? Send them to us.

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140 North Ave, Bridgeport, CT 06606

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Address140 North Ave, Bridgeport, CT 06606

Phone(203) 296-2140

StyleBakery

CountyGreater Bridgeport Planning Region

Time zoneEastern Time

From city center0.8 mi north

About Lanchonete Rio Doce

Lanchonete Rio Doce is a bakery at 140 North Ave, about 0.8 mi north of central Bridgeport.

Bridgeport has 35 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 4,331 residents. The closest neighbour on our map is Sabor Brasil luncheonette, less than 0.1 mi away.

Hours were not published with this listing. Most bakerys in Bridgeport open in the early morning, but phoning (203) 296-2140 first is a good idea.

At a glance

Listed as	Bakery
Bakeries in Bridgeport	35
Nearest bakery	less than 0.1 mi

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What to order

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

Full menu

Breakfast Pastries & Muffins

Cheese DanishLaminated dough cradling a lightly sweet cream cheese center with a hint of lemon; golden edges give way to a rich, custardy middle.
Morning Glory MuffinA hearty muffin packed with shredded carrot, apple, raisins, coconut, and walnuts, warmly spiced and substantial enough to stand in for breakfast.
Sticky BunBaked upside down in a caramel of brown sugar and butter, these yeast rolls emerge glossy and gooey, crowned with toasted pecans.
Blueberry MuffinA domed muffin studded with whole blueberries and finished with a crunchy sugar top; moist crumb with bright, jammy pockets of fruit.

Breads & Rolls

Parker House RollsFolded dinner rolls with a feathery crumb and golden tops brushed with melted butter and flaky salt, a fixture on holiday tables.
Multigrain LoafA hearty loaf combining whole wheat, oats, flax, and sunflower seeds, with a wholesome chew and a crust rolled in more seeds.
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.

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.