Flathead Bread – Kalispell, MT: Hours, Menu & Directions

Opening hours

Mountain Time

Opening hours have not been published for this bakery yet. Call (406) 499-9595 to check today's hours. Know the hours? Send them to us.

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2422 Foothill Rd, Kalispell, MT 59901

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Address2422 Foothill Rd, Kalispell, MT 59901

Phone(406) 499-9595

StyleArtisan bread bakery

CountyFlathead County

Time zoneMountain Time

From city center11 mi east

About Flathead Bread

You will find Flathead Bread at 2422 Foothill Rd in Kalispell, 11 mi east of the Kalispell city center.

It is one of 20 bakeries and sweet shops we list in Kalispell, which works out to one bakery per 1,565 residents. If you want to compare, Buzz N Bagels sits 6.9 mi from here.

Opening hours for Flathead Bread are not verified in our data. A quick call to (406) 499-9595 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	Artisan bread bakery
Bakeries in Kalispell	20
Nearest bakery	6.9 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

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.
Cranberry walnut sourdoughSourdough studded with tart dried cranberries and toasted walnuts; a fruity, nutty loaf for cheese boards and toast.

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

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.
Cinnamon swirl loafSoft sandwich bread rolled with a ribbon of cinnamon sugar, giving a spiraled slice that toasts beautifully.