Caramel Afternoon Pastry and Catering

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (582) 220-2056 to check today's hours. Know the hours? Send them to us.

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214 E Calder Way, State College, PA 16801

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Address214 E Calder Way, State College, PA 16801

Phone(582) 220-2056

StyleBakery

CountyCentre County

Time zoneEastern Time

About Caramel Afternoon Pastry and Catering

Caramel Afternoon Pastry and Catering is a bakery at 214 E Calder Way, close to the center of State College.

State College has 25 places on our map that bake or sell fresh pastry, and this is one of them, roughly one for every 1,649 residents. The closest neighbour on our map is Gemelli Bakers, less than 0.1 mi away.

Hours were not published with this listing. Most bakerys in State College open in the early morning, but phoning (582) 220-2056 first is a good idea.

At a glance

Listed as	Bakery
Bakeries in State College	25
Nearest bakery	less than 0.1 mi

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What to order

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

Full menu

Breakfast Pastries & Muffins

Morning Glory MuffinA hearty muffin packed with shredded carrot, apple, raisins, coconut, and walnuts, warmly spiced and substantial enough to stand in for breakfast.
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.

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.