KK's Bakes by Kynda Knight – Burleson, TX: Hours & Menu

Opening hours

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Opening hours have not been published for this bakery yet. Call (682) 235-3559 to check today's hours. Know the hours? Send them to us.

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1359 Hillside Dr, Burleson, TX 76028

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Address1359 Hillside Dr, Burleson, TX 76028

Phone(682) 235-3559

StyleFrench bakery

CountyJohnson County

Time zoneCentral Time

From city center1.7 mi west

About KK's Bakes by Kynda Knight

KK's Bakes by Kynda Knight is a French bakery at 1359 Hillside Dr, 1.7 mi west of the Burleson city center. Besides being a French bakery, it is also listed as cake shop.

It is one of 16 bakeries and sweet shops we list in Burleson, which works out to one bakery per 3,516 residents. The closest neighbour on our map is KH Donuts Burleson, 0.7 mi away.

Hours were not published with this listing. Most French bakerys in Burleson open in the early morning, but phoning (682) 235-3559 first is a good idea.

At a glance

Listed as	Cake shop and French bakery
Bakeries in Burleson	16
Nearest bakery	0.7 mi

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What to order

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

Full menu

Viennoiserie

Pain aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.
Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.
Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.
Brioche à TêteFluted brioche with a little topknot, rich with eggs and butter, yielding a golden, faintly sweet crumb.

Pain

FougasseProvençal leaf-shaped flatbread slashed with openings, brushed with olive oil and studded with olives or herbs.
Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.
Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.
Baguette TraditionMade only from flour, water, salt, and leaven, with a crackly crust, irregular holes, and a creamy, wheaty crumb.

Pâtisserie

Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.
Tarte au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.
Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.