TJ Cinnamons – Breaux Bridge, LA: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (337) 332-1253 to check today's hours. Know the hours? Send them to us.

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2112 Rees St, Breaux Bridge, LA 70517

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Address2112 Rees St, Breaux Bridge, LA 70517

Phone(337) 332-1253

StyleBakery

CountySaint Martin Parish

Time zoneCentral Time

From city center0.9 mi west

About TJ Cinnamons

TJ Cinnamons serves Breaux Bridge from 2112 Rees St, about 0.9 mi west of central Breaux Bridge.

Breaux Bridge has 5 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 1,516 residents. If you want to compare, World Donuts and Kolaches sits 0.4 mi from here.

We have not been able to confirm a full weekly schedule for TJ Cinnamons yet, so calling ahead at (337) 332-1253 is the safest bet. Bakeries often sell out of popular items by early afternoon.

This is one of 39 locations of the same brand in our directory.

At a glance

Listed as	Bakery
Bakeries in Breaux Bridge	5
Nearest bakery	0.4 mi
Brand locations	39

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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

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.
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.

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

SnickerdoodleRolled in cinnamon sugar before baking, this crackle-topped butter cookie has a pleasant tang from cream of tartar and a puffy interior.
Peanut Butter CookieA classic crosshatched cookie made with creamy peanut butter, sandy at the edges and fudgy in the middle, with a salty-sweet finish.
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.