Boule Artisan Bakery – Plymouth, MI: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (734) 354-6980 to check today's hours. Know the hours? Send them to us.

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880 W Ann Arbor Trail, Plymouth, MI 48170

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Address880 W Ann Arbor Trail, Plymouth, MI 48170

Phone(734) 354-6980

StyleArtisan bread bakery

CountyWayne County

Time zoneEastern Time

From city center0.3 mi

About Boule Artisan Bakery

Set at 880 W Ann Arbor Trail (48170), Boule Artisan Bakery is an artisan bread bakery right in the middle of Plymouth.

Our Plymouth directory counts 12 bakeries in total, roughly one for every 765 residents. If you want to compare, Helen’s Bakery sits less than 0.1 mi from here.

Hours were not published with this listing. Most artisan bread bakerys in Plymouth open in the early morning, but phoning (734) 354-6980 first is a good idea.

At a glance

Listed as	Artisan bread bakery
Bakeries in Plymouth	12
Nearest bakery	less than 0.1 mi

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What to order

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

Full menu

Sourdough loaves

Whole wheat sourdoughSourdough made with a high share of stone-milled whole wheat, giving a denser crumb and a sweet, toasty grain flavor.
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.

French & Italian breads

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.
CiabattaFlat, rustic Italian loaf from a very wet dough, with a thin, crisp crust and large irregular holes ideal for sandwiches.
Rosemary focacciaDimpled, olive oil–soaked flatbread topped with fresh rosemary and flaky salt; crisp underneath and pillowy inside.

Enriched breads

PanettoneTall Italian holiday bread with candied orange, lemon peel and raisins, naturally leavened for a light, airy texture.
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.