Cake BG Custom Bakery – Bowling Green, KY: Hours & Menu

Opening hours

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Opening hours have not been published for this bakery yet. Call (270) 784-5051 to check today's hours. Know the hours? Send them to us.

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600 US 31W Bypass, Ste 3a, Bowling Green, KY 42103

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Address600 US 31W Bypass, Ste 3a, Bowling Green, KY 42103

Phone(270) 784-5051

StyleFrench bakery

CountyWarren County

Time zoneCentral Time

From city center1.5 mi north

About Cake BG Custom Bakery

Cake BG Custom Bakery is a French bakery at 600 US 31W Bypass, Ste 3a, roughly 1.5 mi from downtown Bowling Green, heading north. Its listing also places it among cake shops.

Our Bowling Green directory counts 22 bakeries in total, which works out to one bakery per 3,594 residents. The closest neighbour on our map is Sweet Temptations, 0.1 mi away.

Opening hours for Cake BG Custom Bakery are not verified in our data. A quick call to (270) 784-5051 before you go saves a wasted trip, especially on holidays.

At a glance

Listed as	Cake shop and French bakery
Bakeries in Bowling Green	22
Nearest bakery	0.1 mi

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What to order

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

Full menu

Viennoiserie

Pain au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.
Croissant aux AmandesDay-old croissant soaked in syrup, filled and topped with almond cream and sliced almonds, then rebaked; dense, sweet, and crisp-edged.
Pain aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.
Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.

Pain

FougasseProvençal leaf-shaped flatbread slashed with openings, brushed with olive oil and studded with olives or herbs.
Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.
Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.
Baguette TraditionMade only from flour, water, salt, and leaven, with a crackly crust, irregular holes, and a creamy, wheaty crumb.

Pâtisserie

Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.
Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.
OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.