The Little Piglet Bakery & Scoops – Pilot Point, TX: Hours & Menu

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (940) 290-2422 to check today's hours. Know the hours? Send them to us.

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123 E Main St, Pilot Point, TX 76258

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Address123 E Main St, Pilot Point, TX 76258

Phone(940) 290-2422

StyleBakery

CountyDenton County

Time zoneCentral Time

From city center0.4 mi west

About The Little Piglet Bakery & Scoops

Set at 123 E Main St (76258), The Little Piglet Bakery & Scoops is a bakery roughly 0.4 mi from downtown Pilot Point, heading west.

Pilot Point has 2 places on our map that bake or sell fresh pastry, and this is one of them, which works out to one bakery per 3,386 residents. Nearest alternative: D J Donuts at 770 Us-377, 0.6 mi away.

We have not been able to confirm a full weekly schedule for The Little Piglet Bakery & Scoops yet, so calling ahead at (940) 290-2422 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

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.
Cheese DanishLaminated dough cradling a lightly sweet cream cheese center with a hint of lemon; golden edges give way to a rich, custardy middle.

Breads & Rolls

Cinnamon Raisin SwirlA white pan loaf rolled with a ribbon of cinnamon sugar and plump raisins, made for thick slices of toast or French toast.
Parker House RollsFolded dinner rolls with a feathery crumb and golden tops brushed with melted butter and flaky salt, a fixture on holiday tables.
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.

Cookies & Bars

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.
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.