BAD Bakers Natomas – Sacramento, CA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (916) 900-4788 to check today's hours. Know the hours? Send them to us.

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2101 Natomas Crossing Dr #150, Sacramento, CA 95834

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Address2101 Natomas Crossing Dr #150, Sacramento, CA 95834

Phone(916) 900-4788

StyleBakery

CountySacramento County

Time zonePacific Time

From city center6.0 mi northwest

About BAD Bakers Natomas

Set at 2101 Natomas Crossing Dr #150 (95834), BAD Bakers Natomas is a bakery roughly 6.0 mi from downtown Sacramento, heading northwest.

It is one of 168 bakeries and sweet shops we list in Sacramento, roughly one for every 3,189 residents. The closest neighbour on our map is Nothing Bundt Cakes, 0.3 mi away.

Opening hours for BAD Bakers Natomas are not verified in our data. A quick call to (916) 900-4788 before you go saves a wasted trip, especially on holidays.

This is one of 5 locations of the same brand in our directory.

At a glance

Listed as	Bakery
Bakeries in Sacramento	168
Nearest bakery	0.3 mi
Brand locations	5

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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

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.
Cinnamon RollYeasted dough spiraled with brown sugar and cinnamon, baked snug in a pan so the sides stay pillowy, then spread with cream cheese icing.
Bear ClawA slashed, claw-shaped Danish filled with sweet almond paste and topped with sliced almonds and a thin glaze; layered and buttery throughout.

Breads & Rolls

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.
Parker House RollsFolded dinner rolls with a feathery crumb and golden tops brushed with melted butter and flaky salt, a fixture on holiday tables.

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.