What are the opening hours?

Monday 9am - 5pm Tuesday 9am - 5pm Wednesday 9am - 5pm Thursday 9am - 5pm Friday 9am - 5pm

Frazetta’s Bakery

Name: Frazetta’s Bakery
Address: Topeka, KS, 66604, US
Telephone: +19135431549
Price range: $$

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Topeka, KS
Frazetta’s Bakery

Frazetta’s Micro-Bakery specializes in homemade fresh breads and irresistible desserts.

06/04/2026

Hey everyone! Pre-orders are open for this weeks and . If you think you’ll be arriving later, don’t hesitate to send me a quick DM or text me at my work number (+19135431549). I’ve been selling out quickly the last few weeks so please message me if you think you’ll be arriving later.
There’s no secret menu 🤫 this week. I’ve been doing a lot of work errands and getting new equipment this week so I didn’t get any time to work on mooncakes like I hoped. But I’m looking to bring them next week.

05/30/2026

Hey everyone! Just finishing my prep for tomorrow’s . Everything turned out well for the most part. I’ll have baguettes this week but I won’t have French Toast Bagels. They didn’t rise the way they were supposed to. I think I forgot the yeast or the cinnamon killed the yeast 🤷‍♂️. For secret menu 🤫 tomorrow we’re using Marshida’s recipe for sweet potato peanut butter brownies and the password is “sweet potato” 🤫. See you tomorrow!

05/28/2026

Hey everyone! Pre-orders are open for this weeks . We won’t be in this week but if you would like something for either location get in touch with me via a DM or by texting me at my work number (+19135431549). I’m expect to be a little slower with the rain and graduation last weekend so I’ll be making a little less. Let me know if you’d like anything!

05/23/2026

Thanks to everyone for stopping by! I’m sold out for the day and I’ll be back next week.

05/22/2026

Hey everyone. I’m working through the rest of my prep for the and tomorrow. Today was an okay day. Some items didn’t come out as panned like I added to much flour to my batch of french toast bagels and the English muffins over proofed and fell flat towards the end. I ran out of time and wasn’t able to make any baguettes this week so I’ll need to see how I can work around some of my time restraints next week. I’m feeling a little defeated after messing up so much after taking a week off, but it could always be worse and sometimes that’s the worlds way of saying that there’s always more to learn and the sky’s the limit. See you tomorrow.

05/20/2026

Hey everyone! Pre-orders are open for this weeks and . The secret menu 🤫 this week is lavender cookies. Last market I ran out of baguettes and English muffins quicker than I thought so let me know if you’d like to pre-order anything just in case. Pre-orders and always be done by sending me a DM or texting me at my work number (+19135431549). Last week I went up to KC and visited the Overland Park Farmers Market to do some market research and taste the competition. Definitely an interesting experience. The market is HUGE and there’s probably a good 125-150 vendors there. It’s also cool to see how other bakeries farther away solve the same problems I’m having here at home. I tried a few bagels from popular spots like Luca Bagels and Meshuggah Bagels and it was super informative. I plan on testing out a new babe recipe this week making some slight adjustments. I think my bagels now are good but they have a certain “darkness” to them which come from using barley malt syrup in the dough. This week I’m swapping it out for honey, upping the amount of Poolish, and resting over two days again. So we’ll see 🤞.

05/15/2026

Hey everyone! Just a reminder that I won’t be at the tomorrow! I’m taking this week off to celebrate Jordan’s birthday. I’ll be back next week, but have a good weekend!

05/09/2026

Thanks to everyone for stopping by today! Have a great weekend and I’ll see you guys in a couple weeks!

05/07/2026

Hey everyone! Pre-orders are open for this weeks . Next week I’m taking off for Jordan’s birthday so I’m making a little extra this week in case you’d like to stock up. I don’t have a secret menu 🤫 this week but I’m trying some new things. First, I was able to save up for some more sheet trays which means i can finally try some longer proof times for my bagels. This week they’ll have a 36 hour rise instead of the usual 8 hour which will hopefully mean improved flavor. Second, I’m bringing some of the tea syrup I use for the tea rolls. I had someone say the liked them a lot but wish the tea would punch them in the face. This glaze is essentially “tea kool-aid” I call it. It’s what I pour over the tea rolls after they finish baking and what gives them a lot of their flavor, but the flavor isn’t as strong once they’ve been sitting for a while. I’m bringing some in a couple of squeeze bottles so let me know if you’d like some. Last, I’m working on some gluten free feedback forms that I can pass out to get some ideas for what to start working on first and which books I should start renting.

Address

Topeka, KS
66604

Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm

Telephone

+19135431549

Website

https://frazettabakery.my.canva.site/, https://ko-fi.com/frazettasmicrobakery

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