Redings Mill Bread – Joplin, MO: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (417) 623-4615 to check today's hours. Know the hours? Send them to us.

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604 Castle Dr, Joplin, MO 64804

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Address604 Castle Dr, Joplin, MO 64804

Phone(417) 623-4615

StyleArtisan bread bakery

CountyNewton County

Time zoneCentral Time

From city center3.4 mi south

About Redings Mill Bread

You will find Redings Mill Bread at 604 Castle Dr in Joplin, about 3.4 mi south of central Joplin.

Joplin has 16 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 3,350 residents. The closest neighbour on our map is Java Dave's Coffee and Donut Shp, 2.4 mi away.

Hours were not published with this listing. Most artisan bread bakerys in Joplin open in the early morning, but phoning (417) 623-4615 first is a good idea.

At a glance

Listed as	Artisan bread bakery
Bakeries in Joplin	16
Nearest bakery	2.4 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

ÉpiBaguette dough snipped into a wheat-stalk shape so each section tears off as a crusty individual roll.
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.

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.