Beastiehaven Farm and Cottage Bakery

Opening hours

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Opening hours have not been published for this bakery yet. Call (417) 230-8736 to check today's hours. Know the hours? Send them to us.

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3816 Ance Creek Rd, Reeds Spring, MO 65737

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Address3816 Ance Creek Rd, Reeds Spring, MO 65737

Phone(417) 230-8736

StyleBakery

CountyStone County

Time zoneCentral Time

From city center3.1 mi northwest

About Beastiehaven Farm and Cottage Bakery

Set at 3816 Ance Creek Rd (65737), Beastiehaven Farm and Cottage Bakery is a bakery about 3.1 mi northwest of central Reeds Spring.

Reeds Spring has 4 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 306 residents. If you want to compare, Sweets and Smiles Bakery sits 2.2 mi from here.

Hours were not published with this listing. Most bakerys in Reeds Spring open in the early morning, but phoning (417) 230-8736 first is a good idea.

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

Cinnamon Raisin SwirlA white pan loaf rolled with a ribbon of cinnamon sugar and plump raisins, made for thick slices of toast or French toast.
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.

Cookies & Bars

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.
Fudge BrownieDense dark chocolate squares with a shiny crackled top and a gooey, almost truffle-like center, cut generously from a full sheet pan.
Lemon BarA shortbread base topped with a sharp, silky lemon curd and a snowfall of powdered sugar; bright, citrusy, and cleanly sliced.