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18 Mile Bakery is a cozy, artisan bakery located in the heart of Hamburg, NY. We specialize in handcrafted bread, buttery sourdough croissants, and a delightful selection of pastries, all made fresh daily using high-quality ingredients. In addition to our baked goods, we offer a menu of gourmet sandwiches crafted with our house-baked bread, as well as rich, expertly brewed espresso drinks.
Address and Contact Information
Address: 84 Lake St, Hamburg, NY 14075
Phone: (716) 202-1037
Website: http://18milebakery.com/
Menu Photos
Related Web Results
18 Mile Bakery: Home
At 18 Mile Bakery in Hamburg, we serve breakfast, lunch Sandwiches, Pastries, Croissants. We are located on Lake St just a few minutes from Memorial Park. Order …
New Bakery in Hamburg: 18 Mile Bakery Review – Facebook
Went to 18 Mile Bakery on Sunday. It’s honestly one of the best bakeries I have been to. The bread and pastries are SO fresh. It was my first …
HAMBURG, NY 14075 (Menu & Order Online) – 18 Mile Bakery
Online ordering menu for 18 Mile Bakery. At 18 Mile Bakery in Hamburg, we serve breakfast, lunch Sandwiches, Pastries, Croissants.
Reviews
Ashley Grace
Went to 18 Mile Bakery on Sunday. It’s honestly one of the best bakeries I have been to.
The bread and pastries are SO fresh. It was my first time having the iced blueberry London Fog and it was very good…it might be my new fav drink! It’s Earl Grey tea, milk and blueberry syrup.
The staff are all so wonderful too. While I did grab some baked good for home, I also ate there. I mentioned I was sharing the chicken salad sandwich and they even split it for us! Cut it in half and put it on two separate plates both with chips and a pickles! I will be back for that sandwich alone.
They also had a rack with day old items at a discount. Those are listed as “custom items” on the receipt. On Saturdays they make a cherry chocolate loaf and there was one left when I got there! It’s so delicious! As well as the olive and thyme bread, you don’t even need butter!
As far as the pastries go, get a croissant an a muffin, you won’t regret it!
⭐️⭐️⭐️⭐️⭐️
… moreThe bread and pastries are SO fresh. It was my first time having the iced blueberry London Fog and it was very good…it might be my new fav drink! It’s Earl Grey tea, milk and blueberry syrup.
The staff are all so wonderful too. While I did grab some baked good for home, I also ate there. I mentioned I was sharing the chicken salad sandwich and they even split it for us! Cut it in half and put it on two separate plates both with chips and a pickles! I will be back for that sandwich alone.
They also had a rack with day old items at a discount. Those are listed as “custom items” on the receipt. On Saturdays they make a cherry chocolate loaf and there was one left when I got there! It’s so delicious! As well as the olive and thyme bread, you don’t even need butter!
As far as the pastries go, get a croissant an a muffin, you won’t regret it!
⭐️⭐️⭐️⭐️⭐️
Alexandra O’Brien
Stopped in today for a quick lunch. I ordered the Ham & Gruyère Sandwich and an iced coffee. My sandwich came with kettle chips, crunchy pickle spear and was on fresh baked sourdough bread… every bite was absolutely delicious. The iced coffee had frozen coffee ice cubes! I sat upstairs- a very cozy/quaint/rustic atmosphere with gorgeous plants. My sandwich and drink were ~$17 which I thought was very good value for the quality of ingredients. They have an amazing selection of homemade pastries, too. Will definitely be back!
… moreKristal Gorman
This place is wonderful! Their pistachio croissant was the best thing I have ever eaten in my life. And I got the chicken salad with tarragon and dried cranberries and it was fantastic! The staff was friendly and welcoming! Wait time not bad at all! What a gem! I will absolutely be back!
… moreGeoffrey Chadwick
Let me convince you not to get a bacon egg & cheese croissant, and just get a croissant, because they’re so good on their own.
The bacon is good. The egg is good. The cheese is good. The problem? The croissant was *fantastic*. Anything you put on a croissant takes away from the simplicity and purity of a great croissant. I got a pistachi and a plain croissant as a B/E/C. The pistachio was fantastic – but maybe it was a fluke. So I got to the B/E/C and it was good – but then I got to a bit of *just* the croissant without anything else and realized my mistake. The crispy flaked dough shattered and crunched with the flavor of browned butter. It didn’t want the egg. It didn’t need the egg. I should have enjoyed it alone as I could have truly appreciated the croissant alone.
When talk about this place to friends, I’ll tell them about the pistachio croissant, on its own, and how that was the star, the thing that made me say “wow, that was special” and then ponder getting a couple to take home along with a loaf of bread (I did, by the way).
Croissants, when they’re special, are amazing – but if you’ll excuse me, I feel like I might be considered as agreeing with the French (who didn’t invent the croissant) and should go sit in the woods and drink coffee and watch bald eagles soar….. While dreaming about how dang good these croissants are.
… moreThe bacon is good. The egg is good. The cheese is good. The problem? The croissant was *fantastic*. Anything you put on a croissant takes away from the simplicity and purity of a great croissant. I got a pistachi and a plain croissant as a B/E/C. The pistachio was fantastic – but maybe it was a fluke. So I got to the B/E/C and it was good – but then I got to a bit of *just* the croissant without anything else and realized my mistake. The crispy flaked dough shattered and crunched with the flavor of browned butter. It didn’t want the egg. It didn’t need the egg. I should have enjoyed it alone as I could have truly appreciated the croissant alone.
When talk about this place to friends, I’ll tell them about the pistachio croissant, on its own, and how that was the star, the thing that made me say “wow, that was special” and then ponder getting a couple to take home along with a loaf of bread (I did, by the way).
Croissants, when they’re special, are amazing – but if you’ll excuse me, I feel like I might be considered as agreeing with the French (who didn’t invent the croissant) and should go sit in the woods and drink coffee and watch bald eagles soar….. While dreaming about how dang good these croissants are.
Zack Schneider
We found 18 Mile Bakery the old-fashioned way—via loose directions like, “It’s over there… by the thing.” After a small tour of “over there,” we pulled up to the brown building with the bold sign and stepped into a room that smells like warm butter, toasted grain, and a promise.
Inside, it’s all open production: racks of cooling loaves, a whiteboard with the fall lineup scribbled across it, steel ductwork humming overhead, ovens glowing like a kiln, and a counter piled high with the day’s work. The boys pressed up to the glass; I don’t blame them. The case reads like a love letter to fermentation.
What we tried (and what we’d go back for tomorrow)
Sourdough croissants — Proper layers, deeply bronzed, crisp enough to snow crumbs on your shirt. We grabbed two with pistachio cream (tipped in white glaze and dusted green) and another with blueberry-lemon (that lavender speckled finish you can spot from the door). The pastry is laminated but also alive—a hint of sourdough tang that keeps the butter honest.
Strawberry cream-cheese Danish (sourdough) — A textbook coil: custardy center, jam bright with actual fruit, edges laminated and glossy. Sweet, yes, but balanced—more bakery case Paris than mall kiosk.
Brown-butter sourdough chocolate-chunk cookies — Chewy centers, caramelized edges, big chocolate tiles. The brown-butter note hits first, then that faint sourdough depth that makes you take “one more” purely for research.
Sourdough banana bread — Not cloying; you taste banana, nut, and grain in equal measure. Moist without oil slick. Breakfast, solved.
Chocolate-peanut-butter sourdough loaf (sliced) — A marbled swirl that eats like a grown-up dessert bread. We boxed extra “for the week” and it lasted two days—because “the week” is a construct.
House loaves — The shelves along the espresso station hold rounds labeled sourdough, country wheat, and friends. We took home a sesame-topped number; the crust sings when you squeeze it, and the crumb is open but sturdy—built for soup or reckless buttering.
Service is no-nonsense friendly: quick hellos, confident recommendations, and a team that is clearly mid-bake while also keeping the line moving. The espresso machine is pulling shots; there are pump pots for drip; a fridge stocks local milks and bottled drinks. It’s a working bakery first and a retail counter second—which is exactly the charm. You’re inches from the craft.
Space is tight (this is a grab-and-go operation), but it’s clean, organized, and well-signed. Prices are posted on handwritten tags; the vibe is farmhouse-industrial without the Instagram theater.
Pro tips
Go early. The good stuff leaves in boxes. Reheat right. Croissants come back to life at 350°F for 3–5 minutes. Think in multiples. Anything with “sourdough” in the name ages gracefully and makes heroic toast.
Once we actually found it, 18 Mile Bakery turned into a small master class in fermentation and restraint. The boys were transfixed; I was impressed; our car smelled like happiness all the way home. It’s the kind of place that reminds you how much personality a flour-water-salt starter can have when patient hands are in charge.
… moreInside, it’s all open production: racks of cooling loaves, a whiteboard with the fall lineup scribbled across it, steel ductwork humming overhead, ovens glowing like a kiln, and a counter piled high with the day’s work. The boys pressed up to the glass; I don’t blame them. The case reads like a love letter to fermentation.
What we tried (and what we’d go back for tomorrow)
Sourdough croissants — Proper layers, deeply bronzed, crisp enough to snow crumbs on your shirt. We grabbed two with pistachio cream (tipped in white glaze and dusted green) and another with blueberry-lemon (that lavender speckled finish you can spot from the door). The pastry is laminated but also alive—a hint of sourdough tang that keeps the butter honest.
Strawberry cream-cheese Danish (sourdough) — A textbook coil: custardy center, jam bright with actual fruit, edges laminated and glossy. Sweet, yes, but balanced—more bakery case Paris than mall kiosk.
Brown-butter sourdough chocolate-chunk cookies — Chewy centers, caramelized edges, big chocolate tiles. The brown-butter note hits first, then that faint sourdough depth that makes you take “one more” purely for research.
Sourdough banana bread — Not cloying; you taste banana, nut, and grain in equal measure. Moist without oil slick. Breakfast, solved.
Chocolate-peanut-butter sourdough loaf (sliced) — A marbled swirl that eats like a grown-up dessert bread. We boxed extra “for the week” and it lasted two days—because “the week” is a construct.
House loaves — The shelves along the espresso station hold rounds labeled sourdough, country wheat, and friends. We took home a sesame-topped number; the crust sings when you squeeze it, and the crumb is open but sturdy—built for soup or reckless buttering.
Service is no-nonsense friendly: quick hellos, confident recommendations, and a team that is clearly mid-bake while also keeping the line moving. The espresso machine is pulling shots; there are pump pots for drip; a fridge stocks local milks and bottled drinks. It’s a working bakery first and a retail counter second—which is exactly the charm. You’re inches from the craft.
Space is tight (this is a grab-and-go operation), but it’s clean, organized, and well-signed. Prices are posted on handwritten tags; the vibe is farmhouse-industrial without the Instagram theater.
Pro tips
Go early. The good stuff leaves in boxes. Reheat right. Croissants come back to life at 350°F for 3–5 minutes. Think in multiples. Anything with “sourdough” in the name ages gracefully and makes heroic toast.
Once we actually found it, 18 Mile Bakery turned into a small master class in fermentation and restraint. The boys were transfixed; I was impressed; our car smelled like happiness all the way home. It’s the kind of place that reminds you how much personality a flour-water-salt starter can have when patient hands are in charge.
Tony Heibel
If you think you know sourdough, you must stop here and open up your palate. My wife had the pistachio croissant (one of at least 10 choices) and gave me one bite. Wonderful and flaky. I had the egg and cheese croissant, (no meat but you can get it with bacon or sausage). Great. And GOOD coffee. Look for the day old bakery, we scored an olive-thyme loaf. Gonna be a great lunch. Met with the owner, talked baking for a minute. Great staff. This is a don’t miss if you are in the area!!
… moreUlrike Laubner-Kelleher
What a great bakery in our neighborhood!
The croissants are the best I have eaten since I left Europe 7 years ago: perfect size, crunchy, buttery- just delicious.
We tried the harvest grain bread that has 6 grains- and a lot it- in it , super crunchy crust and keeps fresh for a couple days- we ate it up already:-)
They also serve a huge variety of coffee , but we did taste it yet, but the coffee machine looks very promising
We wish this business a lot of success and fun.
Check it out.
… moreThe croissants are the best I have eaten since I left Europe 7 years ago: perfect size, crunchy, buttery- just delicious.
We tried the harvest grain bread that has 6 grains- and a lot it- in it , super crunchy crust and keeps fresh for a couple days- we ate it up already:-)
They also serve a huge variety of coffee , but we did taste it yet, but the coffee machine looks very promising
We wish this business a lot of success and fun.
Check it out.
Sydney
I LOVE a good sweet treat and this place has exactly that. It’s become my new favorite bakery. I go in a couple times a week before work and try something different but my favorites so far are the blueberry croissant and their cream cheese stuffed blueberry muffins.
The breakfast sandwiches are delicious, coffee and drinks are good.
All the workers are very kind and sweet. There’s usually a little bit of a line when I go in but it’s so worth it to wait.
… moreThe breakfast sandwiches are delicious, coffee and drinks are good.
All the workers are very kind and sweet. There’s usually a little bit of a line when I go in but it’s so worth it to wait.
emily reed
My best friend has been raving about this place so I joined her for breakfast the other day. We both got croissant breakfast sandwiches and they were amazing! I also had a cappuccino and it was definitely up there with one of the best coffees I’ve ever had! I took a pistachio croissant home for later and it was incredible! Absolutely stuffed with a delicious filling and so crunchy and buttery on the outside. The sourdough bread is really good too! Great flavor and texture. I will be coming back again and again
… moreStarship Admiral
***Revised Post***
I decised to give them another chance.
The pastry is wonderful.
So many flavors, raspberry, coconut, pistachio, maple bacon, almond, chocolate, plain, blueberry, strawberry are all the flavors I’ve tried.
The only confusion besides deciding which flavor to get is why they tell you to refrigerate the croissants when they have them out on the counter?
I spoke with the owner (Scott) and you can now pre-order by calling them to place the order or thru online by looking them up on Google maps and ordering that way.
My espresso was hot and fresh. No complaints.
Welcome to the neighborhood, you are leaving a lasting good impression.
… moreI decised to give them another chance.
The pastry is wonderful.
So many flavors, raspberry, coconut, pistachio, maple bacon, almond, chocolate, plain, blueberry, strawberry are all the flavors I’ve tried.
The only confusion besides deciding which flavor to get is why they tell you to refrigerate the croissants when they have them out on the counter?
I spoke with the owner (Scott) and you can now pre-order by calling them to place the order or thru online by looking them up on Google maps and ordering that way.
My espresso was hot and fresh. No complaints.
Welcome to the neighborhood, you are leaving a lasting good impression.