Busken Bakery – Cincinnati, OH: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (513) 232-0615 to check today's hours. Know the hours? Send them to us.

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7754 Beechmont Ave, Cincinnati, OH 45255

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Address7754 Beechmont Ave, Cincinnati, OH 45255

Phone(513) 232-0615

StyleBakery

CountyHamilton County

Time zoneEastern Time

From city center8.1 mi southeast

About Busken Bakery

Set at 7754 Beechmont Ave (45255), Busken Bakery is a bakery about 8.1 mi southeast of central Cincinnati.

It is one of 183 bakeries and sweet shops we list in Cincinnati, which works out to one bakery per 1,721 residents. Nearest alternative: Tous les Jours at 7713 Beechmont Ave, Cincinnati, OH 45255, 0.1 mi away.

Opening hours for Busken Bakery are not verified in our data. A quick call to (513) 232-0615 before you go saves a wasted trip, especially on holidays.

This is one of 10 locations of the same brand in our directory.

At a glance

Listed as	Bakery
Bakeries in Cincinnati	183
Nearest bakery	0.1 mi
Brand locations	10

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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

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.
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.

Breads & Rolls

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.
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.

Cookies & Bars

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.
SnickerdoodleRolled in cinnamon sugar before baking, this crackle-topped butter cookie has a pleasant tang from cream of tartar and a puffy interior.