Goulart Square Bakery – New Bedford, MA: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (508) 996-4327 to check today's hours. Know the hours? Send them to us.

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413 Rivet St, New Bedford, MA 02740

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Address413 Rivet St, New Bedford, MA 02740

Phone(508) 996-4327

StyleBakery

CountyBristol County

Time zoneEastern Time

From city center1.1 mi south

About Goulart Square Bakery

You will find Goulart Square Bakery at 413 Rivet St in New Bedford, about 1.1 mi south of central New Bedford.

Our New Bedford directory counts 29 bakeries in total, which works out to one bakery per 3,494 residents. If you want to compare, Sunrise Bakery & Coffee Shop sits 0.2 mi from here.

We have not been able to confirm a full weekly schedule for Goulart Square Bakery yet, so calling ahead at (508) 996-4327 is the safest bet. Bakeries often sell out of popular items by early afternoon.

What to order

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

Full menu

Breakfast Pastries & Muffins

Apple TurnoverPuff pastry folded over cinnamon-spiced apple filling into a triangle, baked until shatteringly crisp and finished with a light vanilla drizzle.
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.

Breads & Rolls

Multigrain LoafA hearty loaf combining whole wheat, oats, flax, and sunflower seeds, with a wholesome chew and a crust rolled in more seeds.
Sourdough BouleNaturally leavened round loaf with a blistered, deeply browned crust, an open chewy interior, and the gentle tang of a long fermentation.
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.

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.