Flowers Baking Co – Covington, LA: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (985) 892-5308 to check today's hours. Know the hours? Send them to us.

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1906 Collins Blvd, Covington, LA 70433

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Address1906 Collins Blvd, Covington, LA 70433

Phone(985) 892-5308

StyleBakery

CountySt. Tammany Parish

Time zoneCentral Time

From city center1.4 mi north

About Flowers Baking Co

Set at 1906 Collins Blvd (70433), Flowers Baking Co is a bakery about 1.4 mi north of central Covington.

Our Covington directory counts 16 bakeries in total — about one per 730 people living in the city. The closest neighbour on our map is Town Donuts & Breakfast Covington, 0.6 mi away.

We have not been able to confirm a full weekly schedule for Flowers Baking Co yet, so calling ahead at (985) 892-5308 is the safest bet. Bakeries often sell out of popular items by early afternoon.

The brand runs 20 locations we track across the country.

At a glance

Listed as	Bakery
Bakeries in Covington	16
Nearest bakery	0.6 mi
Brand locations	20

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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

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.
Honey Wheat Sandwich LoafA soft-crumbed pan loaf made with whole wheat flour and a touch of honey, sliceable for toast, lunchbox sandwiches, and grilled cheese.
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.

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.