Panaderia Maya Bakery – Providence, RI: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (401) 831-3326 to check today's hours. Know the hours? Send them to us.

Tap for directions

113 Valley St, Providence, RI 02909

Google Maps Apple Maps Waze Bing Maps

Address113 Valley St, Providence, RI 02909

Phone(401) 831-3326

StyleMexican panadería

CountyProvidence County

Time zoneEastern Time

From city center1.0 mi west

About Panaderia Maya Bakery

Set at 113 Valley St (02909), Panaderia Maya Bakery is a Mexican panadería roughly 1.0 mi from downtown Providence, heading west.

Providence has 58 places on our map that bake or sell fresh pastry, and this is one of them — about one per 3,357 people living in the city. If you want to compare, Butterbang sits 0.3 mi from here.

We have not been able to confirm a full weekly schedule for Panaderia Maya Bakery yet, so calling ahead at (401) 831-3326 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Mexican panadería
Bakeries in Providence	58
Nearest bakery	0.3 mi

Suggest an edit

What to order

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

Full menu

Pan Dulce

ElotePan dulce shaped like an ear of corn, with a sugar topping scored into kernels over a soft, lightly sweet bread base.
ConchaA soft, brioche-like bun topped with a crumbly sugar crust scored into a seashell pattern, sold in vanilla, chocolate, and pink strawberry versions.
CuernoA crescent-shaped sweet roll, somewhere between bread and croissant, with a tender crumb and a sugar-dusted or glazed top.
OrejaPalmier-style puff pastry rolled in sugar and baked into ear-shaped spirals that caramelize into crisp, glassy, buttery layers.

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.