Frutas Y Abarrotes Mexico Ii – Staten Island, NY: Hours & Menu

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (718) 285-4600 to check today's hours. Know the hours? Send them to us.

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111 Victory Blvd, Staten Island, NY 10301

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Address111 Victory Blvd, Staten Island, NY 10301

Phone(718) 285-4600

StyleBakery

CountyRichmond County

Time zoneEastern Time

From city center3.8 mi northeast

About Frutas Y Abarrotes Mexico Ii

Set at 111 Victory Blvd (10301), Frutas Y Abarrotes Mexico Ii is a bakery roughly 3.8 mi from downtown Staten Island, heading northeast.

Staten Island has 98 places on our map that bake or sell fresh pastry, and this is one of them. The closest neighbour on our map is Mixteca Poblana, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Frutas Y Abarrotes Mexico Ii yet, so calling ahead at (718) 285-4600 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Bakery
Bakeries in Staten Island	98
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

Cinnamon RollYeasted dough spiraled with brown sugar and cinnamon, baked snug in a pan so the sides stay pillowy, then spread with cream cheese icing.
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.

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

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.
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.