South County Bread Company – South Kingstown, RI: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (401) 792-4303 to check today's hours. Know the hours? Send them to us.

Tap for directions

333 Main St, South Kingstown, RI 02879

Google Maps Apple Maps Waze Bing Maps

Address333 Main St, South Kingstown, RI 02879

Phone(401) 792-4303

StyleArtisan bread bakery

CountySouth County

Time zoneEastern Time

From city center0.6 mi west

About South County Bread Company

You will find South County Bread Company at 333 Main St in South Kingstown, about 0.6 mi west of central South Kingstown.

It is one of 4 bakeries and sweet shops we list in South Kingstown, roughly one for every 8,024 residents. If you want to compare, Isis Cakes sits less than 0.1 mi from here.

Opening hours for South County Bread Company are not verified in our data. A quick call to (401) 792-4303 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	Artisan bread bakery
Bakeries in South Kingstown	4
Nearest bakery	less than 0.1 mi

Suggest an edit

What to order

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

Full menu

Sourdough loaves

Seeded sourdoughSourdough loaded with sesame, flax, sunflower and pumpkin seeds inside and out, so every slice toasts up crunchy.
Rye sourdoughTangy loaf made with a good portion of rye flour, darker and more aromatic, with a moist, slightly sticky crumb.
Kalamata olive sourdoughCountry sourdough studded with briny Kalamata olives and a hint of herbs; savory enough to eat with nothing but olive oil.
Jalapeño cheddar sourdoughSourdough folded with sharp cheddar cubes and diced jalapeño, so melted cheese pockets crisp against the crust.

French & Italian breads

Pain de campagneFrench country loaf blending white, whole wheat and rye flours for a rustic, slightly sour flavor and chewy crumb.
ÉpiBaguette dough snipped into a wheat-stalk shape so each section tears off as a crusty individual roll.
FougasseLeaf-shaped Provençal flatbread with cut-out openings, often flavored with herbs or olives, crusty all over.
BaguetteLong, slender French loaf with a crackling, deeply browned crust and a light, cream-colored crumb; best on the day it's baked.

Enriched breads

Brioche loafRich French loaf made with plenty of butter and eggs, feathery and golden inside; excellent for French toast.
Braided challahSix-strand braided loaf enriched with eggs and oil, with a lacquered crust and soft, pull-apart crumb.
Japanese milk breadUltra-soft, fluffy sandwich loaf made with a cooked flour paste, staying moist and springy for days.
Cinnamon swirl loafSoft sandwich bread rolled with a ribbon of cinnamon sugar, giving a spiraled slice that toasts beautifully.