Bread. The way it ought to be. |
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LET US DO THE BAKING!For over 30 years we have been using long, traditional methods of baking to create breads that are truly one-of-a-kind, simple, wholesome, and delicious.
We still fresh mill our 100% whole grain flour every day. Baking from scratch was the norm for our parents, grandparents, great-grandparents, and so forth. Bread. The way it ought to be. |
WelcomeThis Great Harvest Bread Co. in Arvada is a dream come true — our dream! Our passion for great tasting, nutritious bread, and our desire to run a community-based business, led us to Great Harvest. They have been making great bread for communities across the U.S. for over 30 years.
Our Great Harvest looks like no other Great Harvest out there. We operate under a “Freedom Franchise.” The “Freedom” part means that we get to run our business in a way that meets our community’s unique needs. The “Franchise” part gives us access to the recipes and processes that Great Harvest has continuously improved for over three decades. The result is breads and sweets that will knock your socks off! Several years ago we made the decision to pursue our dream. So, we said good-bye to Corporate America, kicked the suit and tie and are now up to our elbows in dough. We’re excited to bring this tradition to you, our neighbors and friends. Thanks for stopping by, we’re glad you came! |
We mill our whole wheatFresh Everyday!Because freshly milled, whole wheat tastes phenomenal, and fresh whole grain foods and other plant foods that are low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers. We use premium wheat bought from family owned farms located in the finest wheat growing region in the world -- Montana.
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Great Harvest of Arvada, COHOURS & LOCATIONMonday — Friday
6:30 a.m. — 6 p.m. Saturday
6:30 a.m. — 5 p.m. Sunday
7:30 a.m. — 2:30 p.m. |
Sandwiches available every day until 5 p.m.
Daily hot breads start coming out of the oven and cool enough to slice by 1 p.m.
Daily hot breads start coming out of the oven and cool enough to slice by 1 p.m.