Back Dough – Tucson, AZ: Hours, Menu & Directions

Opening hours

Mountain Standard Time (Arizona)

Opening hours have not been published for this bakery yet. Call (520) 629-4111 to check today's hours. Know the hours? Send them to us.

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6260 E Speedway Blvd Suite100, Tucson, AZ 85712

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Address6260 E Speedway Blvd Suite100, Tucson, AZ 85712

Phone(520) 629-4111

StyleBakery

CountyPima County

Time zoneMountain Standard Time (Arizona)

From city center5.1 mi east

About Back Dough

Set at 6260 E Speedway Blvd Suite100 (85712), Back Dough is a bakery 5.1 mi east of the Tucson city center.

It is one of 105 bakeries and sweet shops we list in Tucson, which works out to one bakery per 5,276 residents. Nearest alternative: Beyond Bread at 6260 E Speedway Blvd, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Back Dough yet, so calling ahead at (520) 629-4111 is the safest bet. Bakeries often sell out of popular items by early afternoon.

What to order

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

Full menu

Breakfast Pastries & Muffins

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.
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.

Breads & Rolls

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.
ChallahBraided egg bread enriched with oil and a little honey, glazed for a lacquered shine; the crumb is fluffy, pull-apart, and faintly sweet.

Cookies & Bars

Chocolate Chip CookieBrown-butter dough loaded with semisweet chocolate chunks, baked to crisp golden edges and a chewy center with a sprinkle of sea salt.
Oatmeal Raisin CookieA rustic cookie made with rolled oats, plump raisins, and warm cinnamon, with crinkly edges and a molasses-tinged sweetness.
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.