The Village Baker flagstaff az — Restaurant in Flagstaff

Our visit to Village Baker was a mix of highs and lows. The service was friendly and accommodating, which set a pleasant tone for our experience. However, the overall impression left much to be desired.

While the orange scone and cinnamon roll were delightful, unfortunately, the chocolate scone fell short, appearing burned and excessively hard. The French baguette was passable, though nothing extraordinary.

One major drawback was the lack of pricing transparency. It's frustrating as a customer not to see prices listed for products, and it can lead to unpleasant surprises at the checkout. For reference, we paid over $20 for four items, which seemed reasonable at first glance. However, upon comparison with similar offerings at other establishments, the value proposition became questionable.

Beyond the culinary aspect, the bakery's presentation left something to be desired. Upon entering, there was a distinct lack of warmth or welcome. Improving the ambiance and customer engagement could greatly enhance the overall experience for visitors.

In conclusion, while Village Baker has its highlights, there are significant areas for improvement. Addressing issues such as product quality consistency, pricing transparency, and customer engagement would undoubtedly elevate the bakery's...

My experience is from buying from them at the Flagstaff Farmer's Market. The sourdough baguette was not very acceptable - it lacked the glutinous moist chewy texture necessary. The croissant had to have been repackaged or baked from the frozen par-bake cases of croissants from Sam's Club, they tasted exactly the same and lacked layering. The blueberry scone was also very dry, dryer than a scone should be.

All in all, it was less than alright - I thought I was buying from Crust, another bakery from Phoenix that has been at the Flagstaff Farmer's Market before... they're excellent.

My suggestion would be for them to tweak their recipes, as I do understand it is hard to bake at this elevation. They could also switch their offerings - rather than more difficult high-altitude recipes, they could focus on muffins, banana bread variations, brownies, german pretzels and bagels - all of those things are so much easier to bake than making loafs of bread up here.

I want nothing but success for them, but have to be honest in my reviews. Besides, better to be honest and see improvement. I'll give them a shot again eventually and will...

Very uninspiring from the moment you walk in. Storefront location has zero atmosphere. I understand they are under construction but at 9 am on a holiday Saturday, they should be trying much harder. Service was quick and friendly. They were out of cinnamon rolls and the rest of their sweet offerings were kind of, well, blah. Ended up with four turnovers. At $21, I was wondering if thier business model is sustainable long term. Bread looked fantastic but I'm guessing a loaf of bread is North of $15? But no prices to be found so...?? Got home and tried an apple turnover. This is my forte, being a pastry chef years ago. Pastry dough was super light and flaky but not enough butter for my taste. Filling was apple for sure but should have had a bit more sugar. It is, after all a treat... Almost zero granulated sugar on the outside. Overall, mid grade at best. Not $63 a dozen for sure. Everyone knows Flagstaff is expensive. Establishments that get it right usually provide a product or service to match. For me, as far as baked goods go, this place missed the mark. Hopefully they can find a way...