Thompson's Flour Shop – Morrisville, VT: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (802) 888-2106 to check today's hours. Know the hours? Send them to us.

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84 Lower Main St, Morrisville, VT 05661

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Address84 Lower Main St, Morrisville, VT 05661

Phone(802) 888-2106

StyleArtisan bread bakery

CountyLamoille County

Time zoneEastern Time

About Thompson's Flour Shop

Set at 84 Lower Main St (05661), Thompson's Flour Shop is an artisan bread bakery right in the middle of Morrisville.

It is one of 3 bakeries and sweet shops we list in Morrisville, roughly one for every 797 residents. If you want to compare, North Country Donuts sits less than 0.1 mi from here.

We have not been able to confirm a full weekly schedule for Thompson's Flour Shop yet, so calling ahead at (802) 888-2106 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Artisan bread bakery
Bakeries in Morrisville	3
Nearest bakery	less than 0.1 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

Country sourdoughLong-fermented loaf of wheat flour, water, salt and wild starter, with a crackling crust and open, glossy, mildly tangy crumb.
Whole wheat sourdoughSourdough made with a high share of stone-milled whole wheat, giving a denser crumb and a sweet, toasty grain flavor.
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.

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

PanettoneTall Italian holiday bread with candied orange, lemon peel and raisins, naturally leavened for a light, airy texture.
Brioche loafRich French loaf made with plenty of butter and eggs, feathery and golden inside; excellent for French toast.
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.