The Rolling Pin – Racine, WI: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (262) 220-3076 to check today's hours. Know the hours? Send them to us.

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2210 Rapids Dr, Racine, WI 53404

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Address2210 Rapids Dr, Racine, WI 53404

Phone(262) 220-3076

StyleBakery

CountyRacine County

Time zoneCentral Time

From city center1.5 mi north

About The Rolling Pin

The Rolling Pin serves Racine from 2210 Rapids Dr, 1.5 mi north of the Racine city center.

It is one of 21 bakeries and sweet shops we list in Racine, roughly one for every 3,717 residents. If you want to compare, Darius Zweets sits less than 0.1 mi from here.

Hours were not published with this listing. Most bakerys in Racine open in the early morning, but phoning (262) 220-3076 first is a good idea.

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

At a glance

Listed as	Bakery
Bakeries in Racine	21
Nearest bakery	less than 0.1 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

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

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.