Rise'n Roll - Westfield – Westfield, IN: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (317) 798-0800 to check today's hours. Know the hours? Send them to us.

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16030 Spring Mill Rd Ste D, Westfield, IN 46074

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Address16030 Spring Mill Rd Ste D, Westfield, IN 46074

Phone(317) 798-0800

StyleBakery

CountyHamilton County

Time zoneEastern Time

From city center2.4 mi southwest

About Rise'n Roll - Westfield

Rise'n Roll - Westfield serves Westfield from 16030 Spring Mill Rd Ste D, about 2.4 mi southwest of central Westfield.

Our Westfield directory counts 11 bakeries in total, which works out to one bakery per 5,727 residents. Nearest alternative: B's Bagels at 16030 Spring Mill Rd, less than 0.1 mi away.

Opening hours for Rise'n Roll - Westfield are not verified in our data. A quick call to (317) 798-0800 before you go saves a wasted trip, especially on holidays.

The brand runs 15 locations we track across the country.

At a glance

Listed as	Bakery
Bakeries in Westfield	11
Nearest bakery	less than 0.1 mi
Brand locations	15

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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

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.
Blueberry MuffinA domed muffin studded with whole blueberries and finished with a crunchy sugar top; moist crumb with bright, jammy pockets of fruit.

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.