Peruanisima Bakery – Altamonte Springs, FL: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (407) 951-6057 to check today's hours. Know the hours? Send them to us.

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931 N State Rd 434 Suit 1145, Altamonte Springs, FL 32714

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Address931 N State Rd 434 Suit 1145, Altamonte Springs, FL 32714

Phone(407) 951-6057

StyleBakery

CountySeminole County

Time zoneEastern Time

From city center1.2 mi north

About Peruanisima Bakery

Peruanisima Bakery serves Altamonte Springs from 931 N State Rd 434 Suit 1145, about 1.2 mi north of central Altamonte Springs.

Our Altamonte Springs directory counts 21 bakeries in total, which works out to one bakery per 2,251 residents. If you want to compare, Delightful Treats sits less than 0.1 mi from here.

We have not been able to confirm a full weekly schedule for Peruanisima Bakery yet, so calling ahead at (407) 951-6057 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Bakery
Bakeries in Altamonte Springs	21
Nearest bakery	less than 0.1 mi

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What to order

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

Full menu

Breakfast Pastries & Muffins

Cheese DanishLaminated dough cradling a lightly sweet cream cheese center with a hint of lemon; golden edges give way to a rich, custardy middle.
Morning Glory MuffinA hearty muffin packed with shredded carrot, apple, raisins, coconut, and walnuts, warmly spiced and substantial enough to stand in for breakfast.
Sticky BunBaked upside down in a caramel of brown sugar and butter, these yeast rolls emerge glossy and gooey, crowned with toasted pecans.
Blueberry MuffinA domed muffin studded with whole blueberries and finished with a crunchy sugar top; moist crumb with bright, jammy pockets of fruit.

Breads & Rolls

Honey Wheat Sandwich LoafA soft-crumbed pan loaf made with whole wheat flour and a touch of honey, sliceable for toast, lunchbox sandwiches, and grilled cheese.
Jewish RyeA deli-style rye speckled with caraway seeds, with a thin crackly crust and a dense, slightly sour crumb suited to pastrami or Reuben sandwiches.
ChallahBraided egg bread enriched with oil and a little honey, glazed for a lacquered shine; the crumb is fluffy, pull-apart, and faintly sweet.
Cinnamon Raisin SwirlA white pan loaf rolled with a ribbon of cinnamon sugar and plump raisins, made for thick slices of toast or French toast.

Cookies & Bars

Fudge BrownieDense dark chocolate squares with a shiny crackled top and a gooey, almost truffle-like center, cut generously from a full sheet pan.
Lemon BarA shortbread base topped with a sharp, silky lemon curd and a snowfall of powdered sugar; bright, citrusy, and cleanly sliced.
Black and White CookieA large, cakey drop cookie iced half in vanilla fondant and half in chocolate, a New York deli-counter staple with a lemony crumb.
Chocolate Chip CookieBrown-butter dough loaded with semisweet chocolate chunks, baked to crisp golden edges and a chewy center with a sprinkle of sea salt.