Pollen and Pastry – Bloomington, IL: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (815) 471-9034 to check today's hours. Know the hours? Send them to us.

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2121 Morrissey Dr, Bloomington, IL 61704

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Address2121 Morrissey Dr, Bloomington, IL 61704

Phone(815) 471-9034

StyleBakery

CountyMcLean County

Time zoneCentral Time

From city center2.6 mi south

About Pollen and Pastry

Set at 2121 Morrissey Dr (61704), Pollen and Pastry is a bakery 2.6 mi south of the Bloomington city center.

Bloomington has 15 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 5,282 residents. The closest neighbour on our map is Panera Bread, 1.5 mi away.

We have not been able to confirm a full weekly schedule for Pollen and Pastry yet, so calling ahead at (815) 471-9034 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

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.
Apple TurnoverPuff pastry folded over cinnamon-spiced apple filling into a triangle, baked until shatteringly crisp and finished with a light vanilla drizzle.

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

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.