Ladylelekrumb Bake Shop – Windsor Locks, CT: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (860) 519-2895 to check today's hours. Know the hours? Send them to us.

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482 Spring St Ste F, Windsor Locks, CT 06096

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Address482 Spring St Ste F, Windsor Locks, CT 06096

Phone(860) 519-2895

StyleBakery

CountyCapitol Planning Region

Time zoneEastern Time

About Ladylelekrumb Bake Shop

Ladylelekrumb Bake Shop serves Windsor Locks from 482 Spring St Ste F, in the heart of Windsor Locks.

Windsor Locks has 4 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 3,161 residents. Nearest alternative: lady_lele_krumb_gallery at 482 Spring St, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Ladylelekrumb Bake Shop yet, so calling ahead at (860) 519-2895 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Bakery
Bakeries in Windsor Locks	4
Nearest bakery	less than 0.1 mi

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What to order

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

Full menu

Breakfast Pastries & Muffins

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.
Apple TurnoverPuff pastry folded over cinnamon-spiced apple filling into a triangle, baked until shatteringly crisp and finished with a light vanilla drizzle.

Breads & Rolls

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.
ChallahBraided egg bread enriched with oil and a little honey, glazed for a lacquered shine; the crumb is fluffy, pull-apart, and faintly sweet.
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.

Cookies & Bars

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.
Black and White CookieA large, cakey drop cookie iced half in vanilla fondant and half in chocolate, a New York deli-counter staple with a lemony crumb.