Rising Dough Bakery – Sacramento, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (916) 387-9700 to check today's hours. Know the hours? Send them to us.

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8135 Elder Creek Rd, Sacramento, CA 95824

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Address8135 Elder Creek Rd, Sacramento, CA 95824

Phone(916) 387-9700

StyleBakery

CountySacramento County

Time zonePacific Time

From city center4.6 mi southeast

About Rising Dough Bakery

You will find Rising Dough Bakery at 8135 Elder Creek Rd in Sacramento, about 4.6 mi southeast of central Sacramento.

Sacramento has 168 places on our map that bake or sell fresh pastry, and this is one of them — about one per 3,189 people living in the city. Nearest alternative: Fatcat Bakery at 8130 Berry Ave Ste 100, 0.4 mi away.

We have not been able to confirm a full weekly schedule for Rising Dough Bakery yet, so calling ahead at (916) 387-9700 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

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.
Apple TurnoverPuff pastry folded over cinnamon-spiced apple filling into a triangle, baked until shatteringly crisp and finished with a light vanilla drizzle.
Cheese DanishLaminated dough cradling a lightly sweet cream cheese center with a hint of lemon; golden edges give way to a rich, custardy middle.

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.