Butter Krust Bakery (Nature's Own/Tastykake)

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (956) 787-2522 to check today's hours. Know the hours? Send them to us.

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117 E Ferguson Ave, Pharr, TX 78577

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Address117 E Ferguson Ave, Pharr, TX 78577

Phone(956) 787-2522

StyleBakery

CountyHidalgo County

Time zoneCentral Time

From city center1.7 mi north

About Butter Krust Bakery (Nature's Own/Tastykake)

Butter Krust Bakery (Nature's Own/Tastykake) is a bakery at 117 E Ferguson Ave, roughly 1.7 mi from downtown Pharr, heading north.

It is one of 15 bakeries and sweet shops we list in Pharr — about one per 5,409 people living in the city. The closest neighbour on our map is Pasteles Blankita Pharr, 0.5 mi away.

We have not been able to confirm a full weekly schedule for Butter Krust Bakery (Nature's Own/Tastykake) yet, so calling ahead at (956) 787-2522 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

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

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.
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.

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.