Jo Brighton Skills Center Bakery – Wyandotte, MI: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (734) 759-6340 to check today's hours. Know the hours? Send them to us.

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4460 18th St, Wyandotte, MI 48192

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Address4460 18th St, Wyandotte, MI 48192

Phone(734) 759-6340

StyleBakery

CountyWayne County

Time zoneEastern Time

From city center1.1 mi southwest

About Jo Brighton Skills Center Bakery

Jo Brighton Skills Center Bakery is a bakery at 4460 18th St, roughly 1.1 mi from downtown Wyandotte, heading southwest.

Wyandotte has 8 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 3,027 residents. If you want to compare, Sugarr Craft Donuts + Coffee sits 0.9 mi from here.

We have not been able to confirm a full weekly schedule for Jo Brighton Skills Center Bakery yet, so calling ahead at (734) 759-6340 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

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.
Bear ClawA slashed, claw-shaped Danish filled with sweet almond paste and topped with sliced almonds and a thin glaze; layered and buttery throughout.

Breads & Rolls

Multigrain LoafA hearty loaf combining whole wheat, oats, flax, and sunflower seeds, with a wholesome chew and a crust rolled in more seeds.
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.

Cookies & Bars

Lemon BarA shortbread base topped with a sharp, silky lemon curd and a snowfall of powdered sugar; bright, citrusy, and cleanly sliced.
Black and White CookieA large, cakey drop cookie iced half in vanilla fondant and half in chocolate, a New York deli-counter staple with a lemony crumb.
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.