Raterman Bread Haus and Bistro – Dexter, MI: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (734) 253-2068 to check today's hours. Know the hours? Send them to us.

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8080 Grand St #1b, Dexter, MI 48130

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Address8080 Grand St #1b, Dexter, MI 48130

Phone(734) 253-2068

StyleArtisan bread bakery

CountyWashtenaw County

Time zoneEastern Time

About Raterman Bread Haus and Bistro

Raterman Bread Haus and Bistro is an artisan bread bakery at 8080 Grand St #1b, in the heart of Dexter. Besides being an artisan bread bakery, it is also listed as bakery café.

It is one of 3 bakeries and sweet shops we list in Dexter, which works out to one bakery per 2,204 residents. The closest neighbour on our map is Dexter Bakery, 0.2 mi away.

Hours were not published with this listing. Most artisan bread bakerys in Dexter open in the early morning, but phoning (734) 253-2068 first is a good idea.

At a glance

Listed as	Bakery café and Artisan bread bakery
Bakeries in Dexter	3
Nearest bakery	0.2 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

Seeded sourdoughSourdough loaded with sesame, flax, sunflower and pumpkin seeds inside and out, so every slice toasts up crunchy.
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.

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

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.
Chocolate babkaTwisted yeast loaf layered with chocolate filling and crumb topping, dense and rich with visible swirls.