The Baked Bear – South Padre Island, TX: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (956) 299-4026 to check today's hours. Know the hours? Send them to us.

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100 E Swordfish St., Ste D, South Padre Island, TX 78597

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Address100 E Swordfish St., Ste D, South Padre Island, TX 78597

Phone(956) 299-4026

StyleBakery

CountyCameron County

Time zoneCentral Time

About The Baked Bear

Set at 100 E Swordfish St., Ste D (78597), The Baked Bear is a bakery right in the middle of South Padre Island.

It is one of 3 bakeries and sweet shops we list in South Padre Island, which works out to one bakery per 692 residents. If you want to compare, Sunrise Bakery sits 0.2 mi from here.

We have not been able to confirm a full weekly schedule for The Baked Bear yet, so calling ahead at (956) 299-4026 is the safest bet. Bakeries often sell out of popular items by early afternoon.

The brand runs 36 locations we track across the country.

At a glance

Listed as	Bakery
Bakeries in South Padre Island	3
Nearest bakery	0.2 mi
Brand locations	36

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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

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.
Morning Glory MuffinA hearty muffin packed with shredded carrot, apple, raisins, coconut, and walnuts, warmly spiced and substantial enough to stand in for breakfast.

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

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.
Chocolate Chip CookieBrown-butter dough loaded with semisweet chocolate chunks, baked to crisp golden edges and a chewy center with a sprinkle of sea salt.