Grateful Bread Restaurant – Bigfork, MT: Hours, Menu & Directions

Opening hours

Mountain Time

Opening hours have not been published for this bakery yet. Call (406) 837-2253 to check today's hours. Know the hours? Send them to us.

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8111 Montana Hwy 35, Bigfork, MT 59911

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Address8111 Montana Hwy 35, Bigfork, MT 59911

Phone(406) 837-2253

StyleArtisan bread bakery

CountyFlathead County

Time zoneMountain Time

From city center0.8 mi north

About Grateful Bread Restaurant

Set at 8111 Montana Hwy 35 (59911), Grateful Bread Restaurant is an artisan bread bakery roughly 0.8 mi from downtown Bigfork, heading north.

It is one of 5 bakeries and sweet shops we list in Bigfork. If you want to compare, Sugar and Spice sits 0.8 mi from here.

We have not been able to confirm a full weekly schedule for Grateful Bread Restaurant yet, so calling ahead at (406) 837-2253 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Artisan bread bakery
Bakeries in Bigfork	5
Nearest bakery	0.8 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

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.
Jalapeño cheddar sourdoughSourdough folded with sharp cheddar cubes and diced jalapeño, so melted cheese pockets crisp against the crust.

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.