Village Baking Co.
Order Ahead
BonjourOrder ahead for pickup in the caféCatering and holiday orders are placed separately.
Lower Greenville7 AM to 5 PM dailyKnox7 AM to 7 PM dailyOak Lawn7 AM to 5 PM dailyBishop Arts8 to 6 Mon to Thu, 8 to 7 Fri to SunPreston Center6:30 AM to 6 PM daily
CateringHoliday pre-orders
Or order from the appiPhoneAndroid
Sourdough loaves coming out of the oven at the bakehouse

French boulangerie, Texas twist. Baked fresh in Dallas since 2004.

Order aheadCatering
BonjourOrder aheadSkip the line at any caféPour le bureauBreakfast and lunch catering48 hours' notice, deliveredCinq cafésFind a bakeryFive in Dallas, one on the wayDe moi à toiGift cardsGood at every café
A catering spread: pastry boxes, coffee, orange juice and berries
Pour le bureau

Bring the bakery to the meeting.

Croissant boxes, quiche, sandwich boxes and coffee for the room, delivered across Dallas with 48 hours' notice. Baked fresh daily at our bakehouse.

Plan your cateringBreakfast menuLunch menu
What's baking

Fresh from the bakehouse.

See the whole menu
Kouign-amann
Kouign-amannA Breton classic, crisp and caramelized
Croissants
CroissantsThree days in the making
Canelé de Bordeaux
Canelé de BordeauxRum, vanilla, caramelized crust
Baguettes
BaguettesBaked fresh daily
Our bakeries

Five neighborhoods, one bakehouse.

All locations and hours
Coming soon

Preston & Forest

Coming soon

Depuis 2004

With thanks to Dallas.

A few of the kind words we have been given over the years. We are grateful for every one.

Press and awards
  1. 2026Dessert Program of the Year, nomineeCultureMap Dallas Tastemaker Awards
  2. 2026Best Bakery, Runner-UpLakewood/East Dallas Advocate, Best of 2026
  3. 2025Best BakeryD Magazine, Best of Big D 2025
  4. 2022Best Kouign-AmannDallas Observer, Best of Dallas
  5. 2017Best Bakery, Readers' ChoiceDallas Observer, Best of Dallas
  6. 2015Best BakeryDallas Observer, Best of Dallas
  7. 2013Best BakeryDallas Observer, Best of Dallas
A baker's hands in flour at the bakehouse
Du cœur à l'ouvrage

Flour, water, salt, yeast. And patience.

Everything we sell is mixed, shaped and baked by hand at our Dallas bakehouse and driven to the cafés every day. Croissants take three days. Sourdough takes as long as it takes.

Our story
A croissant cut open to show the layers
Instagram

@villagebake

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As seen inThe Dallas Morning NewsD MagazineTexas MonthlyDallas ObserverCultureMapPaperCityPress and awards