On The Rise Artisan Breads – Cleveland Heights, OH: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (216) 320-9923 to check today's hours. Know the hours? Send them to us.

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3471 Fairmount Blvd, Cleveland Heights, OH 44118

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Address3471 Fairmount Blvd, Cleveland Heights, OH 44118

Phone(216) 320-9923

StyleArtisan bread bakery

CountyCuyahoga County

Time zoneEastern Time

From city center1.1 mi southeast

Wheelchair accessLimited

About On The Rise Artisan Breads

Set at 3471 Fairmount Blvd (44118), On The Rise Artisan Breads is an artisan bread bakery roughly 1.1 mi from downtown Cleveland Heights, heading southeast.

It is one of 13 bakeries and sweet shops we list in Cleveland Heights, which works out to one bakery per 3,390 residents. The closest neighbour on our map is The Sweet Fix Bakery, 0.9 mi away.

We have not been able to confirm a full weekly schedule for On The Rise Artisan Breads yet, so calling ahead at (216) 320-9923 is the safest bet. Bakeries often sell out of popular items by early afternoon.

The listing mentions card payments. Wheelchair access is reported as limited.

Services and amenities

Cards accepted

At a glance

Listed as	Artisan bread bakery
Bakeries in Cleveland Heights	13
Nearest bakery	0.9 mi

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What to order

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

Full menu

Sourdough loaves

Country sourdoughLong-fermented loaf of wheat flour, water, salt and wild starter, with a crackling crust and open, glossy, mildly tangy crumb.
Whole wheat sourdoughSourdough made with a high share of stone-milled whole wheat, giving a denser crumb and a sweet, toasty grain flavor.
Seeded sourdoughSourdough loaded with sesame, flax, sunflower and pumpkin seeds inside and out, so every slice toasts up crunchy.
Rye sourdoughTangy loaf made with a good portion of rye flour, darker and more aromatic, with a moist, slightly sticky crumb.

French & Italian breads

BaguetteLong, slender French loaf with a crackling, deeply browned crust and a light, cream-colored crumb; best on the day it's baked.
CiabattaFlat, rustic Italian loaf from a very wet dough, with a thin, crisp crust and large irregular holes ideal for sandwiches.
Rosemary focacciaDimpled, olive oil–soaked flatbread topped with fresh rosemary and flaky salt; crisp underneath and pillowy inside.
Pain de campagneFrench country loaf blending white, whole wheat and rye flours for a rustic, slightly sour flavor and chewy crumb.

Enriched breads

PanettoneTall Italian holiday bread with candied orange, lemon peel and raisins, naturally leavened for a light, airy texture.
Brioche loafRich French loaf made with plenty of butter and eggs, feathery and golden inside; excellent for French toast.
Braided challahSix-strand braided loaf enriched with eggs and oil, with a lacquered crust and soft, pull-apart crumb.
Japanese milk breadUltra-soft, fluffy sandwich loaf made with a cooked flour paste, staying moist and springy for days.