Panaderia La Espiga – Minneapolis, MN: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (763) 717-1720 to check today's hours. Know the hours? Send them to us.

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8347 University Ave NE, Minneapolis, MN 55432

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Address8347 University Ave NE, Minneapolis, MN 55432

Phone(763) 717-1720

StyleMexican panadería

CountyAnoka County

Time zoneCentral Time

From city center11 mi north

About Panaderia La Espiga

You will find Panaderia La Espiga at 8347 University Ave NE in Minneapolis, roughly 11 mi from downtown Minneapolis, heading north.

Our Minneapolis directory counts 124 bakeries in total — about one per 3,456 people living in the city. The closest neighbour on our map is California Bakery, less than 0.1 mi away.

Opening hours for Panaderia La Espiga are not verified in our data. A quick call to (763) 717-1720 before you go saves a wasted trip, especially on holidays.

This is one of 5 locations of the same brand in our directory.

At a glance

Listed as	Mexican panadería
Bakeries in Minneapolis	124
Nearest bakery	less than 0.1 mi
Brand locations	5

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What to order

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

Full menu

Pan Dulce

MarranitoAlso called puerquito or cochinito: a pig-shaped soft gingerbread sweetened with piloncillo and molasses, cakey in texture with an earthy, mildly spiced flavor.
Ojo de BueyNamed for an ox eye, this pastry rings a disc of sponge cake with a coil of flaky puff pastry, offering two contrasting textures in one piece.
MantecadaA Mexican-style muffin baked in a red paper cup, with a fine, buttery crumb, a hint of vanilla or orange, and a sugared dome.
BigoteA twisted, mustache-shaped pastry made from laminated dough, brushed with egg and sprinkled with sugar for a crunchy, sweet shell.

Galletas y Polvorones

Galleta de GrajeaA round butter cookie edged in rainbow sprinkles, crisp around the rim and slightly tender in the middle, a favorite with children.
HojarascaA delicate cinnamon shortbread, traditionally made with lard, tossed in cinnamon sugar after baking; very crumbly with a warm, spiced aroma.
BesoTwo domed, cake-like halves joined with strawberry jam, then rolled in coconut or sugar to resemble a kiss; soft, sweet, and fruity.
CoyotaA thin, flaky disc from Sonora filled with melted piloncillo, offering a crisp shell and a molten, molasses-like brown-sugar center.

Empanadas y Rellenos

Empanada de CremaA tender turnover holding a vanilla pastry cream filling, dusted with sugar; mild, creamy, and popular with kids.
Churro RellenoA ridged fried churro rolled in cinnamon sugar and filled with cajeta, chocolate, or cream, crunchy outside with a gooey center.
Empanada de CalabazaA half-moon turnover filled with spiced pumpkin cooked down with piloncillo and cinnamon, with a tender, slightly flaky crust.
Empanada de PiñaA sugar-crusted turnover packed with sticky pineapple jam, its soft pastry shell giving way to a bright tropical bite.