Russell Bakehouse – Fairfax, VT: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (802) 279-9250 to check today's hours. Know the hours? Send them to us.

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2290 Main St, Fairfax, VT 05454

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Address2290 Main St, Fairfax, VT 05454

Phone(802) 279-9250

StyleBakery

CountyFranklin County

Time zoneEastern Time

From city center2.9 mi northwest

About Russell Bakehouse

Set at 2290 Main St (05454), Russell Bakehouse is a bakery 2.9 mi northwest of the Fairfax city center.

Our Fairfax directory counts 3 bakeries in total, roughly one for every 1,791 residents. If you want to compare, Brot Bakehouse & School sits 2.9 mi from here.

We have not been able to confirm a full weekly schedule for Russell Bakehouse yet, so calling ahead at (802) 279-9250 is the safest bet. Bakeries often sell out of popular items by early afternoon.

What to order

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

Full menu

Breakfast Pastries & Muffins

Sticky BunBaked upside down in a caramel of brown sugar and butter, these yeast rolls emerge glossy and gooey, crowned with toasted pecans.
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.

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

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.
Oatmeal Raisin CookieA rustic cookie made with rolled oats, plump raisins, and warm cinnamon, with crinkly edges and a molasses-tinged sweetness.
SnickerdoodleRolled in cinnamon sugar before baking, this crackle-topped butter cookie has a pleasant tang from cream of tartar and a puffy interior.