Carmella's Production Facility – Charleston, SC: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (843) 414-7611 to check today's hours. Know the hours? Send them to us.

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1804 Meadowlawn Dr, Charleston, SC 29407

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Address1804 Meadowlawn Dr, Charleston, SC 29407

Phone(843) 414-7611

StyleBakery

CountyCharleston County

Time zoneEastern Time

From city center4.4 mi west

About Carmella's Production Facility

Carmella's Production Facility is a bakery at 1804 Meadowlawn Dr, about 4.4 mi west of central Charleston.

It is one of 89 bakeries and sweet shops we list in Charleston, which works out to one bakery per 1,772 residents. If you want to compare, Amelia Claire's Sweets and Treats sits less than 0.1 mi from here.

Hours were not published with this listing. Most bakerys in Charleston open in the early morning, but phoning (843) 414-7611 first is a good idea.

At a glance

Listed as	Bakery
Bakeries in Charleston	89
Nearest bakery	less than 0.1 mi

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What to order

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

Full menu

Breakfast Pastries & Muffins

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.
Sticky BunBaked upside down in a caramel of brown sugar and butter, these yeast rolls emerge glossy and gooey, crowned with toasted pecans.
Blueberry MuffinA domed muffin studded with whole blueberries and finished with a crunchy sugar top; moist crumb with bright, jammy pockets of fruit.

Breads & Rolls

Parker House RollsFolded dinner rolls with a feathery crumb and golden tops brushed with melted butter and flaky salt, a fixture on holiday tables.
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.

Cookies & Bars

Oatmeal Raisin CookieA rustic cookie made with rolled oats, plump raisins, and warm cinnamon, with crinkly edges and a molasses-tinged sweetness.
SnickerdoodleRolled in cinnamon sugar before baking, this crackle-topped butter cookie has a pleasant tang from cream of tartar and a puffy interior.
Peanut Butter CookieA classic crosshatched cookie made with creamy peanut butter, sandy at the edges and fudgy in the middle, with a salty-sweet finish.
Fudge BrownieDense dark chocolate squares with a shiny crackled top and a gooey, almost truffle-like center, cut generously from a full sheet pan.