Pasteleria La Concha II – Dardanelle, AR: Hours & Menu

Opening hours

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Opening hours have not been published for this bakery yet. Call (479) 453-6046 to check today's hours. Know the hours? Send them to us.

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111 Quay St, Dardanelle, AR 72834

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Address111 Quay St, Dardanelle, AR 72834

Phone(479) 453-6046

StyleMexican panadería

CountyYell County

Time zoneCentral Time

About Pasteleria La Concha II

Set at 111 Quay St (72834), Pasteleria La Concha II is a Mexican panadería close to the center of Dardanelle. Besides being a Mexican panadería, it is also listed as Latin pastelería.

It is one of 3 bakeries and sweet shops we list in Dardanelle — about one per 1,510 people living in the city. Nearest alternative: Shipley Do-Nuts at 302 Union St, 0.3 mi away.

We have not been able to confirm a full weekly schedule for Pasteleria La Concha II yet, so calling ahead at (479) 453-6046 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Mexican panadería and Latin pastelería
Bakeries in Dardanelle	3
Nearest bakery	0.3 mi

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What to order

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

Full menu

Pan Dulce

Ojo de BueyNamed for an ox eye, this pastry rings a disc of sponge cake with a coil of flaky puff pastry, offering two contrasting textures in one piece.
MantecadaA Mexican-style muffin baked in a red paper cup, with a fine, buttery crumb, a hint of vanilla or orange, and a sugared dome.
BigoteA twisted, mustache-shaped pastry made from laminated dough, brushed with egg and sprinkled with sugar for a crunchy, sweet shell.
ElotePan dulce shaped like an ear of corn, with a sugar topping scored into kernels over a soft, lightly sweet bread base.

Galletas y Polvorones

HojarascaA delicate cinnamon shortbread, traditionally made with lard, tossed in cinnamon sugar after baking; very crumbly with a warm, spiced aroma.
BesoTwo domed, cake-like halves joined with strawberry jam, then rolled in coconut or sugar to resemble a kiss; soft, sweet, and fruity.
CoyotaA thin, flaky disc from Sonora filled with melted piloncillo, offering a crisp shell and a molten, molasses-like brown-sugar center.
CortadilloSheet cake cut into squares and spread with bright pink sugar frosting and sprinkles, moist and simple with a vanilla flavor.

Empanadas y Rellenos

Empanada de CremaA tender turnover holding a vanilla pastry cream filling, dusted with sugar; mild, creamy, and popular with kids.
Churro RellenoA ridged fried churro rolled in cinnamon sugar and filled with cajeta, chocolate, or cream, crunchy outside with a gooey center.
Empanada de CalabazaA half-moon turnover filled with spiced pumpkin cooked down with piloncillo and cinnamon, with a tender, slightly flaky crust.
Empanada de PiñaA sugar-crusted turnover packed with sticky pineapple jam, its soft pastry shell giving way to a bright tropical bite.