Sheng Kee Bakery #9 - Richmond – Richmond, CA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (510) 558-8807 to check today's hours. Know the hours? Send them to us.

Tap for directions

3288 Pierce St #C133, Richmond, CA 94804

Google Maps Apple Maps Waze Bing Maps

Address3288 Pierce St #C133, Richmond, CA 94804

Phone(510) 558-8807

StyleBakery

CountyContra Costa County

Time zonePacific Time

From city center3.1 mi southeast

About Sheng Kee Bakery #9 - Richmond

Sheng Kee Bakery #9 - Richmond is a bakery at 3288 Pierce St #C133, about 3.1 mi southeast of central Richmond.

Richmond has 17 places on our map that bake or sell fresh pastry, and this is one of them — about one per 6,785 people living in the city. The closest neighbour on our map is Sogo Bakery, less than 0.1 mi away.

Opening hours for Sheng Kee Bakery #9 - Richmond are not verified in our data. A quick call to (510) 558-8807 before you go saves a wasted trip, especially on holidays.

This is one of 14 locations of the same brand in our directory.

At a glance

Listed as	Bakery
Bakeries in Richmond	17
Nearest bakery	less than 0.1 mi
Brand locations	14

Suggest an edit

What to order

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

Full menu

Breakfast Pastries & Muffins

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

Breads & Rolls

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.
ChallahBraided egg bread enriched with oil and a little honey, glazed for a lacquered shine; the crumb is fluffy, pull-apart, and faintly sweet.
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.

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.