The Flour Alchemist – Hagerstown, MD: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (240) 291-7326 to check today's hours. Know the hours? Send them to us.

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201 E Franklin St, Hagerstown, MD 21740

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Address201 E Franklin St, Hagerstown, MD 21740

Phone(240) 291-7326

StyleArtisan bread bakery

CountyWashington County

Time zoneEastern Time

From city center0.4 mi northeast

About The Flour Alchemist

Set at 201 E Franklin St (21740), The Flour Alchemist is an artisan bread bakery roughly 0.4 mi from downtown Hagerstown, heading northeast.

Hagerstown has 24 places on our map that bake or sell fresh pastry, and this is one of them — about one per 1,830 people living in the city. Nearest alternative: Lillian's Bakehouse at 222 E Washington St Ste. 101, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for The Flour Alchemist yet, so calling ahead at (240) 291-7326 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Artisan bread bakery
Bakeries in Hagerstown	24
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

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.
Kalamata olive sourdoughCountry sourdough studded with briny Kalamata olives and a hint of herbs; savory enough to eat with nothing but olive oil.

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

Chocolate babkaTwisted yeast loaf layered with chocolate filling and crumb topping, dense and rich with visible swirls.
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.