Andersen Bakery (Grain D'Or) – Cupertino, CA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (408) 725-0416 to check today's hours. Know the hours? Send them to us.

Tap for directions

10123 N Wolfe Rd, Cupertino, CA 95014

Google Maps Apple Maps Waze Bing Maps

Address10123 N Wolfe Rd, Cupertino, CA 95014

Phone(408) 725-0416

StyleArtisan bread bakery

CountySanta Clara County

Time zonePacific Time

From city center0.5 mi northeast

About Andersen Bakery (Grain D'Or)

You will find Andersen Bakery (Grain D'Or) at 10123 N Wolfe Rd in Cupertino, about 0.5 mi northeast of central Cupertino.

It is one of 17 bakeries and sweet shops we list in Cupertino — about one per 3,454 people living in the city. Nearest alternative: L'epi D'or Bakery at 19675 Stevens Creek Blvd, 0.2 mi away.

Opening hours for Andersen Bakery (Grain D'Or) are not verified in our data. A quick call to (408) 725-0416 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	Artisan bread bakery
Bakeries in Cupertino	17
Nearest bakery	0.2 mi

Suggest an edit

What to order

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

Full menu

Sourdough loaves

Country sourdoughLong-fermented loaf of wheat flour, water, salt and wild starter, with a crackling crust and open, glossy, mildly tangy crumb.
Whole wheat sourdoughSourdough made with a high share of stone-milled whole wheat, giving a denser crumb and a sweet, toasty grain flavor.
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.

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.