O & H Danish Bakery – Racine, WI: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (262) 637-8895 to check today's hours. Know the hours? Send them to us.

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1841 Douglas Ave, Racine, WI 53402

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Address1841 Douglas Ave, Racine, WI 53402

Phone(262) 637-8895

StyleBakery

CountyRacine County

Time zoneCentral Time

From city center1.3 mi northeast

About O & H Danish Bakery

You will find O & H Danish Bakery at 1841 Douglas Ave in Racine, 1.3 mi northeast of the Racine city center.

It is one of 21 bakeries and sweet shops we list in Racine — about one per 3,717 people living in the city. If you want to compare, Olesen's Family Bakery 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) 637-8895 first is a good idea.

This is one of 6 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	6

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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

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.
Bear ClawA slashed, claw-shaped Danish filled with sweet almond paste and topped with sliced almonds and a thin glaze; layered and buttery throughout.

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.