Wild Blueberry Bakeshop – Simpsonville, SC: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (864) 688-9160 to check today's hours. Know the hours? Send them to us.

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432 River Summit Dr, Simpsonville, SC 29681

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Address432 River Summit Dr, Simpsonville, SC 29681

Phone(864) 688-9160

StyleBakery

CountyGreenville County

Time zoneEastern Time

From city center4.4 mi northeast

About Wild Blueberry Bakeshop

Wild Blueberry Bakeshop serves Simpsonville from 432 River Summit Dr, 4.4 mi northeast of the Simpsonville city center.

It is one of 12 bakeries and sweet shops we list in Simpsonville — about one per 2,340 people living in the city. The closest neighbour on our map is Misu's Treats, 1.7 mi away.

We have not been able to confirm a full weekly schedule for Wild Blueberry Bakeshop yet, so calling ahead at (864) 688-9160 is the safest bet. Bakeries often sell out of popular items by early afternoon.

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

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.
Peanut Butter CookieA classic crosshatched cookie made with creamy peanut butter, sandy at the edges and fudgy in the middle, with a salty-sweet finish.