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Montana Gold Bread Co.
- Bakeries
- Richmond, VA
About this business
We specialize in Breads, Rolls & Sweets made from scratch. We mill our own wheat every day in our Stone Burr Mill. Our breads are free from Preservatives and Additives. We also offer the Sandwiches and Catering.
Location details
3543 W Cary St, Richmond, VA, 23221, United States
Get directions| Weekday | Schedule | Status |
|---|---|---|
| Mon | 7:30 a.m. to 6:00 p.m. | |
| Tue | 7:30 a.m. to 6:00 p.m. | |
| Wed | 7:30 a.m. to 6:00 p.m. | |
| Thu | 7:30 a.m. to 6:00 p.m. | |
| Fri | 7:30 a.m. to 6:00 p.m. | |
| Sat | 7:30 a.m. to 6:00 p.m. | |
| Sun | 12:00 p.m. to 4:00 p.m. |
Delicious, wholesome, fresh bread made with the simplest of ingredients and no soy. Awesome stuff.
The garlic cheese and English muffin bread are outstanding!
Business response:
Thank you!! Both are customer favorites!
My daughter would say the m&m cookies are the best, but I would say the onion cheddar bread is the best. The garlic knots are like garlic pillows of happiness. The cinnamon swirl bread is perfect for French toast. Delicious! ♡
Business response:
Thank you! The garlic knots are amazing and I love your description "garlic pillows of happiness"!!
The best thing about Richmond,VA is Montana Gold's Chocolate Chip Cookies - GAWD I soooo miss them
Best bread ever. Thanks Sid. Do you think your daughter would move to PB and open a bakery?
This place is fragrant with the smell of baking bread. The staff is friendly and warm, and they give yummy samples! The apple cherry challah is AMAZING. Go now!
I think sliced bread was the beginning of the end. Its the difference between reading the book and seeing the movie. Cheap imitations of the real thing have become the norm. Do yourself a favor live large and eat real food
Frequently asked questions about Montana Gold Bread Co.
How is Montana Gold Bread Co. rated?
Montana Gold Bread Co. has a 4.7 star rating with 314 reviews.
When is Montana Gold Bread Co. open?
Montana Gold Bread Co. is closed now. It will open at 7:30 a.m.
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